Baked Eggplant Roll-Ups

Grilled eggplant slices stuffed with a cheese and spinach mixture make a filling vegetarian main dish.

Serves: 4-5

Prep Time: 25 min

Cooking Time: 35 min

Total:  60 min

Ingredients

1 large eggplant
2-3 tbsp. olive oil
1 large onion, chopped
1-2 cloves garlic, pressed
1 packaged frozen chopped spinach, defrosted and pressed to remove excess liquid
2 cups tomato sauce, plain, herb or spiced
250g smooth ricotta cheese
1 tbsp. dried oregano or basil
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Mozzarella cheese, to garnish
salt and pepper

Directions

1. Cut eggplant lengthways into slices about 1 cm thick and brush both sides lightly with olive oil. Place slices on a parchment paper lined baking sheet and bake in a preheated oven at 350 F for 20-30 minutes. Flip slices about half way through to allow the other side to brown.
2. While the eggplants are grilling, heat remaining oil in a frying pan and saute onions and garlic until browned. Set aside, allowing to cool.
3. In a bowl combine ricotta cheese with onions, Parmesan cheese, chopped spinach, oregano, salt and pepper. Mix well.
4. Spread half the tomato sauce over the bottom of a medium size casserole dish.
5. To assemble, place a large scoop of cheese mixture onto the end of one grilled eggplant slice and roll up firmly. Place eggplant roll seam-side down into prepared dish. Repeat and until all of the mixture has been used and eggplant rolls fit snugly into dish.
6. Spread remaining tomato sauce over top all of the rolls, and garnish with grated mozzarella cheese.
7. Cover with a lid or foil and bake in a preheated oven at 350F for 25 minutes. Remove lid and bake for an additional 5 minutes until cheese has melted.
8. Serve immediately with a side of green salad, brown rice or garlic bread.

Adapted from Vegetarian Bible (2008), p. 185.