Heat oven to 220C/200C fan/gas 7. Brush
both sides of the aubergine slices with
oil, then lay on a large baking sheet. Bake
for 15-20 mins until tender, turning once.
Meanwhile, put the spinach in a large
colander and pour over a kettle of boiling
water to wilt. Cool, then squeeze out the
excess water, so that it is dry. Mix with the
ricotta, nutmeg and plenty of seasoning.
Dollop a spoonful of the cheesy spinach
mix in the centre of each aubergine
slice, fold over to make a parcel and lay,
sealed-side down, in an ovenproof dish.
Pour over tomato sauce, sprinkle with
breadcrumbs and cheese, and bake for
20-25 mins until golden and piping hot.