Involtini De Spinachi Recipe

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1 teaspoon chopped garlic

2 tablespoons olive oil

Tomato sauce, recipe follows

Flour, for dredging

1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise

1/2 pound ricotta cheese

2 1/2 cups canned whole tomatoes

Salt and pepper, to taste

3/4 pound fresh spinach