Eggplant rolls » Culinary recipes with photos. home cuisine

Ingredients:
Eggplant – 1 pc.,
Tomatoes – 300 gr.,
Tomato juice – 400 gr.,
Ricotta cheese – 100 gr.,
Grated parmesan – 100 gr.,
Egg – 1 pcs.,
Garlic – 1 clove,
Basil, leaf — 4 pcs.,
Fresh spinach – 100 gr.
Grated mozzarella – 100-200 gr.,
Salt and ground pepper – to taste.

Method of cooking:
Wash the tomatoes, remove the stalk and place in a blender. Add tomato juice there. Grind all this mass in a blender to a puree state.

Prepare the filling for the rolls. In a separate bowl, mix a raw egg, ricotta, parmesan, chopped garlic, finely chopped basil, salt and pepper. Beat all this well with a whisk.

Cut the eggplant lengthwise into thin plates. If the eggplant is large enough, we will get 8 plates. Put a few strips on a plate and put them in the microwave for a couple of minutes so that the plates come out soft.

Blot the eggplants with a paper towel to remove excess juice. Put the cheese filling on each strip.

Tear the spinach into pieces and put on top of the filling.

Wrap the eggplant plates with rolls. In a baking dish, pour a little tomato sauce on the bottom. Put the rolls in the sauce with the seam down. Pour the rest of the sauce on top.

Sprinkle mozzarella over the entire surface of the eggplants.

Preheat the oven to 180-190 degrees and put a mold there. The dish is baked for about 20 minutes. During this time, the rolls will be baked, and the cheese will melt. Before serving, decorate the dish with fresh basil.