Roasted Eggplant Rolls

~Roasted Eggplant Rolls~

Baking rather then frying makes a yummy healthy dish

2TBSP extra virgin olive oil

1 eggplant (1 1/2lb) peeled and sliced lengthwise 1/4" thick

1/2 cup chopped onion

1 can (16oz) diced tomatoes

1 c reduced fat ricotta

1 c coarsely chopped spinach

1/4 c reduced fat mozzarella

1 Tbsp dried basil

1 Tbsp dried oregano

1 tsp garlic powder or better yet fresh crushed garlic

1 c tomato sauce

1. Preheat the oven to 350

Brush 1 Tbsp of the oil over the sliced eggplant, and roast until tender, about 15 minutes.

2. Saute the onion in the remaining 1 Tbsp of oil until tender, about 3 to 4 minutes. Add the tomato (with juice) and simmer for 15 minutes.

3. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic. Add salt and pepper to taste.

4. Lightly coat a baking dish with cooking spray. Spoon the cheese mixture on each slice of eggplant, and roll up like a jelly roll. Place the eggplant in the dish. Continue until all the eggplant is used.

5. Top with the tomato sauce, and bake for 30 minutes.

makes 4 servings