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Ingredients
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Eggplant Rotolo
Spinach Crema
Assembly & Garnish
Method
Eggplant Rotolo
Prepare eggplant slices
Trim ends of eggplants and slice lengthwise into 1/8"–1/4" (3–6 mm) thick slices using a sharp knife or mandoline so they are pliable but hold shape. You should get about 8–10 slices per eggplant depending on size.
Salt and sweat
Lay slices on a tray, sprinkle both sides lightly with 1 tsp kosher salt, and let sit 20 minutes to draw out moisture and reduce bitterness. After 20 minutes, blot slices with paper towels to remove moisture and excess salt.
Brush and roast
Preheat oven to 425°F (220°C). Brush both sides of eggplant slices with 4 tbsp olive oil and season with 1/2 tsp black pepper. Arrange in a single layer on two baking sheets. Roast 8–10 minutes, flip, then roast another 6–8 minutes until slices are softened and edges lightly browned but not collapsed. Let cool slightly so they are pliable.
Prepare spinach
While eggplant roasts, heat a nonstick skillet over medium heat, add 1 tbsp olive oil, then 6 cups packed spinach. Cook, stirring, until wilted, about 2–3 minutes. Remove to a colander, press with a spoon or squeeze gently to remove excess water. Finely chop drained spinach and reserve.
Make ricotta filling
In a bowl combine 1.5 cups ricotta, 1/2 cup grated Parmesan, 1 beaten egg, 2 minced garlic cloves, 1/4 cup chopped basil, chopped cooked spinach, and 1/8 tsp ground nutmeg. Season with 1/2 tsp kosher salt and additional black pepper to taste. Mix until evenly combined. The mixture should be spreadable but not watery.
Assemble rotolo
Lay a roasted eggplant slice flat. On one end (closest to you) place about 2–3 tbsp of the ricotta-spinach filling, leaving 1/2" border at long edges. Lay one slice of coppa over the filling (trim to fit if needed). Tightly roll the eggplant away from you into a log, sealing the seam by pressing gently. Repeat with remaining slices to form individual rotoli (makes about 10–12 rolls).
Spinach Crema
While rotoli cool slightly, blanch 4 cups baby spinach in boiling water for 20–30 seconds, then plunge into ice water. Drain and squeeze out excess water. In a blender or food processor combine blanched spinach, 1/2 cup heavy cream, 2 oz cream cheese, 1 tsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Puree until very smooth. Taste and adjust salt, pepper, or lemon. If too thick, add a tablespoon of water or more cream to reach a pourable crema consistency.
Assembly & Bake
Arrange and sauce
Preheat oven to 375°F (190°C). Spread 1 cup tomato sauce in the bottom of a shallow baking dish to create a thin bed. Place the rotoli seam-side down in the sauce in a single layer, leaving a little space between each. Spoon a small amount of tomato sauce over each rotolo and sprinkle with shredded mozzarella if using.
Bake
Bake uncovered for 12–15 minutes until heated through and cheese (if used) is melted and lightly golden. Remove from oven and let rest 3 minutes.
Plate
Spoon a generous smear of spinach crema onto each warm plate. Arrange 2–3 rotoli on top of the crema. Drape an extra slice or two of coppa over the rotoli or tuck under the rolls for appearance. Drizzle with 1 tbsp extra-virgin olive oil and garnish with fresh basil leaves. Serve warm.