Eggplant Rolls

This recipe has been in our circulation for quite some time.  It was inspired by a dish I had at a friend's house a couple years ago.  It is a perfect dish to make ahead and can function as a main course or side dish.  I love the roasted eggplant and the ricotta filling.

Eggplant Rolls

4 small eggplant, sliced length (1/4" wide)

3 TBS of olive oil

salt and pepper

1 small (8oz) container of part skim ricotta cheese

1 10oz package of frozen spinach, thawed and drained

2 cloves of garlics, minced

1 egg, lightly beaten

1/8 cup of grated Parmesan cheese

1 tsp of  fresh cracked pepper

1 14 oz can of diced tomatoes (no salt added)

1 cup of part skim shredded mozzarella cheese

Preheat oven to 400 degrees.  Brush each eggplant slice with olive oil lightly.  Place eggplant on a baking sheets in a single layer.  Bake for 30 minutes until soft but not mushy.  You need the eggplant to be able to stand up to the rolling process.  In a small bowl, combine the ricotta cheese, spinach, garlic, egg, Parmesan cheese and pepper well.  Prepare a 9x13" pan with cooking spray.  Place 1 TBS of filling into the center of a piece of eggplant and roll.  Place the roll in the pan, and repeat.  You should have enough filling for about 16 rolls.  Pour the tomatoes over the eggplant rolls.  Cover with foil.  At this point you can refrigerate the rolls for up to 2 days or bake immediately for 35 minutes at 375 degrees covered.  After 35 minutes, remove the foil and add the mozzarella cheese to the top of the dish.  Bake for 5 minutes more.  Enjoy!