Eggplant Rolls with Ricotta, Asiago, and Spinach Filling

Now this is a dish to die for, once you make it and the family tries it you will keep making it. It looks long but once you get the hang of it, it is no problem. You can always experiment on the cheese you use instead of the ricotta, for example feta, mozzarella etc. Italy is famous for food and once you make these rolls for your family you will be famous too!

Ingredients
For the Sauce:

• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3/4 cup chopped celery
• 1 large carrot, peeled, chopped
• 1/4 cup chopped garlic
• 1/2 cup dry red wine
• 1 28-ounce can crushed tomatoes with added puree
• 1 cup chicken stock or chicken broth
• 1 cup chopped fresh basil (from about 2 large bunches)

For the Rolls:

• 1 pound fresh or whole-milk ricotta cheese
• 1 cup grated Asiago cheese* (about 3 ounces)
• 3/4 cup chopped fresh baby spinach
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices
• 1/4 cup (about) extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese

Method

Prepare the sauce:

1. Heat olive oil in heavy large saucepan over medium-high heat.
2. Add wine and cook 3 minutes.
3. Add crushed tomatoes, stock, and basil; bring to boil.
4. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.

Prepare the rolls:

1. Place ricotta cheese in strainer set over large bowl.
2. Let stand until excess liquid drains from cheese, about 2 hours.
3. Transfer ricotta cheese to medium bowl.
4. Stir in Asiago cheese, spinach, nutmeg, and cayenne.
5. Season to taste with salt and pepper. Add onion, celery, carrot, and garlic; saute until tender, about 8 minutes
6. Mix in egg.
7. Preheat oven to 350degrees F.
8. Oil 2 large baking sheets.
9. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets.
10. Sprinkle with salt and pepper.
11. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
12. Place 1 eggplant slice on work surface.
13. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice.
14. Roll up, enclosing filling.
15. Repeat with remaining eggplant slices and filling.
16. Spread half of sauce over bottom of 13 x 9 x 2-inch glass baking dish.
17. Arrange eggplant rolls in single layer atop sauce.
18. Spoon remaining sauce over. (Rolls can be prepared 1 day ahead. Cover and refrigerate.)
19. Preheat oven to 350 degrees F. Bake rolls until heated through, about 20 minutes.
20. Sprinkle with Parmesan cheese and serve. Makes 8 servings.