Summary

Ingredients

• 1 large zucchini
• 1 eggplant (s)
• 200 g spinach leaves, preferably frozen
• 1 clove garlic, finely chopped
• 3 tablespoon olive oil
• 3 tablespoon white wine, dry
• 150 g parmesan, rated
• salt and pepper

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Instructions

1. Cut the aubergine and zucchini lengthways into 2-3 mm thin slices, preferably with a slicer. Place the aubergine in salted water for 10 minutes so that it can release its bitter substances, pat dry.
2. Fry the slices in olive oil on both sides, degrease on kitchen paper.
3. During this, thaw the spinach leaves in a pot with olive oil and garlic, clean and blanch fresh spinach leaves beforehand, then do the same. Add a little white wine, pepper and salt. Sprinkle in 50 g of parmesan, allow to melt, remove from heat.
4. Brush the defatted slices with spinach, sprinkle with a little Parmesan, roll up into rolls and place in a baking dish, the open sides should then point up and down.
5. Sprinkle the parmesan on top and let it melt in the oven.
6. As a starter without a side dish.
7. As an accompaniment to fish, lamb, poultry.
8. The main course is best with polenta and red pesto.