Eggplant Involtini

Preheat oven to 375 F.

Pulse the cherry tomatoes in a food processor until smooth. Add the canned tomatoes and pulse to combine. Spoon about a cup of tomato sauce over the bottom of a 2-quart baking dish.

In batches, place 2 slices of eggplant on a microwave safe dish and cook on high for 3 to 4 minutes, until pliable. Continue with the remaining slices.

Arrange a few paper towels on a rimmed baking sheet and place the hot eggplant slices on top. Press each slice with paper towels to absorb as much moisture as possible.

In the meantime, combine the ricotta, Parmesan, egg, garlic, basil and a pinch of coarse salt and pepper in a small bowl. Stir to combine.

Spoon the ricotta mixture in the center of each eggplant slice. Top that with some torn spinach. Roll the eggplant slices up and place in the baking dish, seam side down. Pour the remaining sauce over the roll ups. Sprinkle with mozzarella cheese. Yes.

Bake for 20-25 minutes, until the cheese is melted. If it’s not browning and bubbly like you want, flip the oven to broil at the very end to finish her off.

Serve with fresh basil and dig. in.