Eggplant Involtini

Peel eggplant, thinly slice (about 1/4 inch), brush both sides with olive oil, season with salt and pepper and roast on parchment lined baking sheet until soft (about 20 minutes). Flip once while baking. Stack the eggplant and let cool. Stacking helps them continue to soften and not dry out while they cool.

Spread with a mixture of ricotta, egg, cooked spinach (squeezed dry and chopped) & chopped fresh basil. Top with tomato sauce and shredded provolone cheese and bake another 20-30 minutes.

Quick tomato sauce: canned diced tomato with juice, julienned/diced zucchini, roasted garlic & fresh basil. Heat and blend sauce with immersion blender.