Cut the aubergines lengthways into very thin slices, place on a baking sheet lined with baking paper, season with salt and roast in the oven until they are browned and soft - about 8 minutes. Then turn the oven down to 180 ° C. Finely chop the parts of the eggplant that are too small to roll.
Roast the pine nuts dry in a pan. Cut a shallot into small pieces and sauté in a saucepan with a little oil until translucent. Fry a pressed clove of garlic briefly. Now add the spinach leaves and sweat until the liquid has largely evaporated, then season with salt, pepper and nutmeg. Let cool down. Grate the parmesan, mix the ricotta with the egg and three tablespoons of parmesan. Add the cooled spinach and pine nuts, season again to taste.
Fry the minced meat until crumbly, finely chop two shallots and fry with them. Fry a pressed clove of garlic briefly. Add the chopped aubergine remains and continue to fry. Deglaze with the broth and add the skinned and cut beefsteak tomatoes and boil for about 20 minutes until the sauce is creamy, season with salt, sugar / sweetener and pepper.
Now put half of the sauce in a large baking dish. Spread a large dumpling of the spinach and ricotta mixture on each of the aubergine slices and roll up. Spread the eggplant rolls in the pan and cover with the rest of the sauce. Sprinkle with the rest of the grated Parmesan and bake for about 30 minutes.
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