Eggplant Rollatini

I was disappointed to find that the Eggplant Rollatini that I use is not accessible online. Martha (yes, we are on a first name basis) does a "Zap It" series in her Everyday Food catalog where she suggest gourmet meals made in the microwave. Microwaves are used for one thing: leftovers. So I normally take her recipe and make it into an oven-bake recipe. I also added a few more vegetables.

I am NOT an eggplant fan, but a friend of mine planted eggplants and I "inherited" one so I made this dish. It was an awesome surprise. I also learned that eggplant is one of the easier vegetables to grow, so save your grocery money, buy $2 packet of organic eggplant seeds and try this out.

Eggplant Rollatini

1 large eggplant (2 lb) cut lengthwise into 1/2 inch slices (at least 8 slices, don't use the heels)
1 hefty handful of baby spinach
1/2 cup low-fat ricotta
1-2 egg whites or 1/4 c egg white substitute
1 garlic clove
1/2 c grated parm cheese
Italian seasoning (basil, oregano, rosemary)
low-fat mozzarella cheese
1 cup marinara sauce

Preheat oven 350 degrees. In a rimmed plate or shallow dish layer eggplant into a microwave-safe bowl for about 6 minutes or until eggplant is tender and pliable. Blot with paper towels to absorb some liquid. In a square baking dish spread 1/3 - 1/2 cup of marinara sauce.

Rinse spinach. While still wet, add spinach to heated pan and stir until slightly wilted; squeeze out liquid with spoon and remove from pan. Coarsely chop spinach with butcher knife or ulu knife. In a bowl, mix ricotta, parm, egg whites, garlic, Italian seasoning, spinach and salt and pepper. Spread 1 hefty tablespoon cheese mix on eggplant slices, leaving a good edge. Do not overfill or you will have a time rolling it. Roll eggplant starting with the wide end. You should make two rows of 4 rolls. Lay seem-side down in baking dish. Top eggplant with another 1/2 cup of marinara.

Bake dish for 15 minutes. Top eggplant with mozz cheese and bake another 5 minutes. Believe it or not, two of these little rolls will satisfy you. To reheat, wrap eggplant rolls in tin foil and bake in toaster oven for 5-7 minutes. Microwave leftover marinara and pour over eggplant.