Eggplant and zucchini rolls with leaf spinach and Parmesan

Ingredients for 2 servings:

• 1 large zucchini
• 1 eggplant(s)
• 200 g leaf spinach, preferably frozen
• 1 clove(s) garlic, finely chopped
• 3 tbsp olive oil
• 3 tbsp dry white wine
• 150 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegetarian, as a starter, side dish or main course

Cut the eggplant and zucchini lengthwise into approximately 2-3 mm thin slices, ideally using a slicer. Soak the eggplant in salted water for 10 minutes to release its bitterness, then pat dry. Fry the slices on both sides in olive oil, then deflate on kitchen paper. Meanwhile, defrost the spinach leaves in a pan with olive oil and garlic. Trim and blanch the fresh spinach leaves beforehand, then proceed in the same way. Add a little white wine, pepper, and salt. Sprinkle with 50 g of Parmesan cheese, let it melt, and remove from the heat. Spread the defatted slices with spinach, sprinkle with a little Parmesan cheese, roll into rolls, and place in a baking dish, open sides facing up and down. Sprinkle with Parmesan cheese and melt in the oven. Serve as a starter on its own. Serve as a side dish with fish, lamb, or poultry. Serve as a main course with polenta and red pesto.