Cookwith - Roasted Eggplant Involtini with Ricotta-Spinach Filling & Walnut-Basil Pesto

Ingredients

• 1 small eggplant, sliced lengthwise into 4 thin sheets
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup ricotta cheese
• 1/2 cup baby spinach, chopped
• 1 tablespoon grated parmesan cheese, plus extra for garnish
• 1/4 teaspoon lemon zest
• Pinch of nutmeg
• 1/2 cup fresh basil leaves, packed
• 1 small garlic clove
• 2 tablespoons walnuts
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon grated parmesan cheese (for pesto)
• 1/2 teaspoon lemon juice
• Fresh basil leaves, for garnish
• Shaved parmesan, for garnish