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–+ servings
Total Time :1 hour 15 minutes
Servings: 6
  •  Large mixing bowl
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • 9x13-inch baking dish
  • Baking sheet
  • Grater

INGREDIENTS
 

  • 3 large eggplants
  • 2 cups/500 grams farmer's cheese
  • ½ cup/100 grams feta
  • 1 cup/100 grams mozzarella, shredded
  • 2 cups fresh spinach leaves, chopped
  • 2 garlic cloves, pressed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Zest of 1 lemon

Sauce:

  • 1 cup tomato purée
  • A handful of fresh basil leaves, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 garlic cloves, pressed
  • 1 cup hot water

INSTRUCTIONS

  • Preheat the oven to 400°F (200°C), convection/turbo setting if available.
  • Peel the eggplants in a zebra pattern, alternating strips of skin. Slice lengthwise into ¼ inch/0.5 cm thick pieces. Arrange the slices on a parchment-lined baking sheet, brush both sides lightly with olive oil, and roast for 20 minutes, or until tender and golden.
  • In a large bowl, combine the farmer's cheese, feta, mozzarella, spinach, garlic, salt, pepper, and lemon zest. Mix well until smooth and fully combined.
  • Spoon some of the cheese mixture onto each roasted eggplant slice and roll tightly. In a separate bowl, stir together the tomato purée, basil, olive oil, salt, pepper, sugar, garlic, and hot water. Pour the sauce into a 9x13-inch baking dish and arrange the eggplant rolls seam-side down over the sauce. Top with additional mozzarella and fresh basil, if desired.
  • Cover the dish with parchment paper, then foil. Bake for 30 minutes at 350°F. Uncover and bake for 10 minutes more, until bubbling and lightly browned.
  • Serve warm.