Eggplant Cannelloni

2 Fresh large eggplant thinly sliced

200g Skim/Full cream ricotta

120g Spinach (fresh or frozen)

Homemade Neapolitan sauce or a good quality bottled one (I like using the SACCLA cherry tomato and basil)

1) Slice the eggplant lengthways

2) Dry Bake the eggplant on 180 degrees until softened

3) Combine ricotta and spinach

4) Place a heaped tablespoon of ricotta mix onto eggplant and roll so it looks like cannelloni

5) Line the baking dish with the Neapolitan sauce. Place the eggplant cannelloni side by side.

6) Cover with remaining sauce

7) Bake uncovered at 180• C for 15-20 min