Preheat oven to 180 degrees C.

Using a mandolin, thinly slice eggplant.

Sprinkle a pinch of Himalayan salt to evenly cover the surface of each eggplant slice, allow the salt to absorb for 1-2 minutes.

Using a kitchen towel, dab the eggplant to remove excess moisture.

Turn eggplant over and repeat this process.

Lightly brush eggplant surface with olive oil.

Lay flat on a baking tray and bake for approx. 10 minutes.

Set aside.

Over low-medium heat, sauté shallots in olive oil for 8-10 minutes.

Add spinach and approx. 1 tablespoon filtered water.

Cover and allow to steam for approx. 5 minutes, adding more filtered water if necessary.

At the last minute add ricotta, mix well and remove from heat.

Spread a small amount of the spinach and ricotta mixture in the centre of the eggplant strips, roll and return to oven for a further 25-30 minutes.

To prepare tomato sauce, sauté onion in olive oil for 4-5 minutes.

Add tomatoes, salt and pepper (to taste) and simmer for 20 minutes.

Add basil leaves and simmer for a further 2-3 minutes.

Top eggplant involtini with the tomato sauce, fresh basil leaves and parmesan cheese (optional).