Measurements

• 2 medium eggplants
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups fresh spinach
• 2 cloves garlic
• 2 cups tomato sauce
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste

Preparation Method

• Preheat oven to 375°F (190°C).
• Slice eggplants lengthwise into 1/4-inch thick slices.
• Brush eggplant slices with olive oil and season with salt and pepper.
• Grill or bake eggplant slices until tender, about 5 minutes per side.
• In a bowl, mix ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, spinach, garlic, salt, and pepper.
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Place a spoonful of ricotta mixture on each eggplant slice and roll up.
• Place rolls seam-side down in the baking dish.
• Top with remaining tomato sauce and sprinkle with remaining mozzarella and Parmesan.
• Bake for 25-30 minutes until cheese is bubbly and golden.
• Garnish with fresh basil before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.