Eggplant Involtini - cherry tomatoes

Method

• Preheat oven to 375 F.
• Pulse the cherry tomatoes in a food processor until smooth.
• Add the canned tomatoes and pulse to combine.
• Spoon about a cup of tomato sauce over the bottom of a 2-quart baking dish.
• In batches, place 2 slices of eggplant on a microwave safe dish and cook on high for 3 to 4 minutes, until pliable.
• Continue with the remaining slices.
• Arrange a few paper towels on a rimmed baking sheet and place the hot eggplant slices on top.
• Press each slice with paper towels to absorb as much moisture as possible.
• In the meantime, combine the ricotta, Parmesan, egg, garlic, basil and a pinch of coarse salt and pepper in a small bowl.
• Stir to combine.
• Spoon the ricotta mixture in the center of each eggplant slice.
• Top that with some torn spinach.
• Roll the eggplant slices up and place in the baking dish, seam side down.
• Pour the remaining sauce over the roll ups.
• Sprinkle with mozzarella cheese.
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• Bake for 20-25 minutes, until the cheese is melted.
• If its not browning and bubbly like you want, flip the oven to broil at the very end to finish her off.
• Serve with fresh basil and dig.
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