1. Preheat the oven to 400 degrees. Cut the stems of 3 medium eggplants (2 1/2 to 3 lbs. Total) and cut each lengthwise for a total of 24 to 32 slices. Brush the tips with 2 tbsp. Olive oil. Bake on 2 large baking trays (overlapping if necessary) for 25 to 30 minutes, until very tender.
2. In a large bowl, combine 20 ounces. partially skimmed ricotta cheese, 1/3 cup grated parmesan, 2 eggs, 6 thinly sliced spring onions (white and light green parts), 1/2 tsp. kosher salt and 1 pound of frozen minced spinach (thawed, liquid squeezed out).
3. Use a 24-ounce. Divide a glass of tomato and basil sauce, 1/4 cup sauce into two 8×8-inch pans each. Scoop 2 to 3 tbsp. Put the ricotta mixture on one end of an aubergine platter, roll up and put in a pan. Repeat until all of the rollatini are spread over the pans. Pour the rest of the tomato sauce over it and sprinkle with 1 1/2 cups of crushed mozzarella and spread evenly. Bake for 30 minutes, until bubbly. Let stand 10 minutes before serving.
4. Serve a pan hot from the oven.
Eat it again!
5. Cool the second pan and wrap it in aluminum foil. Store in the refrigerator for up to three days or freeze for up to three months. Reheat straight from the refrigerator, covered, at 400 degrees F until hot, about 30 minutes or 65 minutes after freezing; Remove the foil for the last 15 minutes.
Swap the vegetables
6. Use four to five zucchini (about 3 lbs.) In place of the eggplant.
Servings Per Recipe: 8; Amount per serving: cal. (Kcal): 302, fat, total (g): 16, chol. (mg): 83, sat. Fat (g): 7, carbohydrates. (g): 23, monounsaturated fat (g): 6, polyunsaturated fat (g): 2, trans fatty acid (g):, fiber (g): 7, sugar (g): 10, per. (g): 18, vit. A (IE): 2863, vit. C (mg): 9, thiamine (mg): riboflavin (mg): niacin (mg): 4, pyridoxine (vit. B6) (mg): folate (µg): 64, cobalamin (vit. B12) (ug) : 1, Sodium (mg): 818, Potassium (mg): 752, Calcium (mg): 427, Iron (mg): 2, Daily percentages are based on a 2,000 calorie diet.