Eggplant Involtini - YMCA of Central Florida

Ingredients

• 1 large eggplant, peeled and thinly sliced, lengthwise
• Kosher salt
• 2 eggs, beaten
• ½ cup almond flour*
• ¾ cups marinara sauce
• ¼ cup olive oil
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 (16 oz.) package frozen chopped spinach, defrosted and squeezed dry
• ½ cup ricotta cheese
• 1 egg, beaten
• 2 garlic cloves, minced
• Salt and pepper to taste
• Freshly grated Parmesan (optional)