Eggplant Rollatini with Spinach - Food Gardening Network

Ingredients

• 1 large Italian eggplant (about 1 1/2 pounds)
• 2 tablespoons extra virgin olive oil
• 15 ounces ricotta cheese (whole milk)
• 3/4 pound chopped fresh spinach (washed), or 8 ounces chopped frozen spinach
• 1/3 cup grated parmesan cheese
• 1 egg (large)
• Zest of 1 lemon
• 1 teaspoon Italian seasoning
• 1 cup tomato sauce
• 1 cup mozzarella cheese (shredded)
• Salt and freshly ground black pepper
• Garnish: fresh basil (optional)