Fill the eggplants and roll them up to make a unique dinner in a snap!
1. Prepare the eggplants: Cut the eggplants into long, thin slices. Salt and set aside for 20 minutes to remove excess water. Rinse and dry. 
2. Baking the aubergines: Preheat the oven to 180°C. Brush the aubergine slices with olive oil and bake for 15-20 minutes until soft. 
3. Prepare the filling: In a bowl, mix ricotta, spinach, egg, Parmesan, garlic, salt and pepper. 
4. Rolling: Place a spoonful of filling on each eggplant slice and roll it up.
5. Bake: Place the rolls in an ovenproof dish, pour over the tomato sauce and sprinkle with additional parmesan. Bake for 20-25 minutes. 
6. Serve: Garnish with fresh basil and serve warm. 
Enjoy your meal! 
