Eggplant rolls with tomato pesto sauce

Preparation time: 0045 Hour

Suitable for: 5 Person

Slice the eggplant lengthwise into strips. Season with salt and ground black pepper.
Fry the eggplants in oil until the edges are lightly browned. The slices should be pliable, not crispy. Let cool.
Heat the olive oil in a non-stick pan. Add the garlic and fresh spinach and stir until the spinach is completely reduced in volume.
Drain and pat dry the spinach as much as you can. Place it on paper towels to remove as much water as possible.
Mix the toasted ricotta cheese with the chopped spinach and the egg in a bowl.
Place the cheese filling on the edge of one eggplant slice. Roll up and place seam side down in a baking dish coated with cooking spray.
After arranging the rolls on the dish, cover them with the pesto tomato sauce and place mozzarella and parmesan cheese on top.
Now place the dish in the oven at 180 for 15 minutes.