Spinach, ricotta and eggplant cannelloni - Better Homes & Gardens Australia

Ingredients

• 3 large eggplants
• 1 cup plain flour
• 3 eggs, beaten
• 3 Tbsp vegetable oil
• 500g fresh ricotta
• 150g frozen spinach, thawed
• Pinch ground nutmeg
• Extra 1 egg, lightly beaten
• 50g parmesan, finely grated
• ½ cup basil leaves, finely chopped
• Pinch dried chilli flakes
• Salt and freshly ground black pepper, to season
• 750g jar good-quality tomato-based pasta sauce
• 100g whole mozzarella, sliced
• Extra 20g parmesan, grated