Involtini de Spinachi

• 2 tablespoons olive oil
• 1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise
• Flour, for dredging
• 3/4 pound fresh spinach
• 1/2 pound ricotta cheese
• Salt and pepper, to taste
• Tomato sauce, recipe follows
• 2 tablespoons olive oil
• 1 teaspoon chopped garlic
• 2 1/2 cups canned whole tomatoes
• Salt and pepper, to taste

1. In a skillet heat olive oil until smoking.
2. Dredge eggplant slices in flour and fry in skillet for about 1 minute.
3. Turn slices and cook for another minute.
4. Remove from skillet and drain on paper towels.
5. Let cool for about 15 minutes.
6. Blanch spinach in boiling salted water for about 3 minutes.
7. Remove, drain, and chop coarsely.
8. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
9. Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant.
10. Roll up and serve with tomato sauce.
11. In a saucepan, heat olive oil.
12. Add garlic and cook for about 3 minutes.
13. Add tomatoes, simmer for about 30 minutes.
14. Season with salt and pepper.
15. Yield: about 2 cups

olive oil, eggplant, flour, fresh spinach, ricotta cheese, salt, tomato sauce, olive oil, garlic, tomatoes, salt

Taken from www.foodnetwork.com/recipes/involtini-de-spinachi-recipe.html (may not work)