Recipe

Eggplant Roll-ups With Roasted Tomato Sauce Recipe

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Ingredients

Directions

Step #1 Preheat oven to 450°F Toss tomatoes with salt & 1T olive oil.
Step #2 Place, cut sides down, on a nonstick baking sheet.
Step #3 Bake for 20 mins or until skins are blistered.
Step #4 Cool.
Step #5 Put tomatoes, 2 T olive oil, basil & pepper in a food processor/blender & process until smooth.
Step #6 Set aside tomato sauce.
Step #7 Preheat oven to 425°F Trim off cap & stem of the eggplants so that it looks more or less like a tube with flat ends.
Step #8 Cut the eggplants lengthwise into 1/4" thick slices (roughly rectangular or oval in shape, NOT round).
Step #9 Spray both sides of the eggplant slices with cooking spray.
Step #10 Arrange slices (about 18) on nonstick baking sheets.
Step #11 Bake slices for 10 mins; turn & bake for 5-10 mins more or until tender.
Step #12 Cool.
Step #13 Preheat oven to 350°F Combine spinach, ricotta, & parmesan, & mix well.
Step #14 Spray a 9x13" baking dish with nonstick spray.
Step #15 Spread spinach mixture evenly on eggplant slices & roll up slices starting at the narrow end.
Step #16 Place rolls, seam side down, in the baking dish.
Step #17 Cover up dish with foil wrap & bake for 25 mins.
Step #18 Uncover, sprinkle with swiss cheese, & bake an extra five mins, or until cheese is melted.
Step #19 Serve topped with the tomato sauce.
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