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Lay out eggplant slices on paper towel, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry, place on a lined tray, drizzle with olive oil, and roast at 180°C fan-forced for 15 minutes, or until soft and golden.
Roughly chop spinach and squeeze out excess moisture using a clean tea towel. In a large bowl, combine spinach, ricotta, parmesan, egg, basil, garlic, salt and pepper. Mix well.
Heat butter and olive oil in a saucepan over medium heat. Add eshallots and sauté for 3–4 minutes until softened. Add garlic, then tomato paste and chilli flakes, and cook for 2–3 minutes until caramelised. Stir in vodka and cook for 1 minute. Add cream, season with salt and pepper, and blend the sauce smooth.
Spread a thin layer of sauce on the base of your baking dish. Add 1 to 1½ tablespoons of filling at one end of each eggplant slice, roll up, and place seam-side down. Repeat with remaining slices.
Pour over the rest of the sauce, top with mozzarella and parmesan, and bake at 180°C fan-forced for 25 minutes, or until bubbling and golden.
Garnish with fresh basil and serve warm.