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
Preheat oven to 180°C and line a large plate with paper towel. Cut eggplant lengthways into eighteen 5mm-thick slices.
Dust 1 slice in flour, then dip in egg, shake off excess and coat in flour. Set aside on a plate. Repeat with remaining eggplant, flour and egg.
Heat oil in a large non-stick frying pan over a high heat. Cook eggplant, in batches, for 1-2 minutes on each side or until lightly browned. Transfer to prepared plate to drain.
Put ricotta, spinach, nutmeg, extra egg, parmesan, basil and chilli in a large bowl. Stir to combine and season.
Put eggplant on a flat surface. Spoon ¼ cup of the ricotta mixture along 1 short end of each piece. Roll up to enclose filling.
Spoon ½ the pasta sauce into a large ovenproof ceramic dish. Arrange eggplant rolls in dish, seam-side down, in a single layer. Top with remaining sauce. Cover with foil and bake for 30 minutes. Scatter over cheeses. Cook, uncovered, for a further 15 minutes or until cheese is golden and filling is hot. Serve.