Instructions: In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes.

Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.

Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.

Tomato Sauce: In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper. (

Makes about 2 cups)

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