- Eggplant - 1 piece
- Cherry tomatoes - 300 Grams
- Tomatoes in own juice - 400 Grams
- Ricotta cheese - 100 Grams
- Grated Parmesan - 100 Grams
- Egg - 1 piece
- Garlic - 1 Tooth
- Basil, leaf - 4 pieces
- Fresh spinach - 100 Grams
- Grated mozzarella - 100-200 Grams
- Salt and ground pepper - To taste
1. Cherry tomatoes, rinse, remove the stalk and place in a blender. Add tomatoes in your own juice. Grind all this mass in a blender to the state of mashed potatoes. 2. Prepare the filling for rolls. In a separate bowl, combine the raw egg, ricotta, parmesan, chopped garlic, chopped finely basil, salt and pepper. All this well whisk. 3. Cut the eggplant along the thin plates. If the eggplant is large, you should have 8 plates. On a plate lay out two strips and put in the microwave for 3-4 minutes to make the plates become soft. So do with all the plates. Blot the eggplant plates with a tissue to remove excess juice. For each strip lay the cheese filling. Spinach spinach into pieces and put on top of the filling. 4. Fold the plates with rolls. In the baking dish on the bottom, pour a little tomato sauce. Roll the rolls into the sauce with the seam down. Pour the remaining sauce on top. 5. Sprinkle mozzarella on the whole surface of the eggplant. 6. Preheat the oven in advance to 180-190 degrees and put it there. The dish is baked for about 20 minutes. Rolls during this time will be baked, and cheese will melt. Before serving, decorate the dish with fresh basil.
Servings: 3-4