Eggplant Roll-Ups

Name: Eggplant Roll-Ups
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings.
Cuisine: Asian Appetizers, Asian Dinners, Asian Vegetarian Recipes, Indian Recipes, Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 2 medium eggplants (about 2-1/2 pounds); Cooking spray; 1/2 teaspoon salt; 3 cups fresh spinach leaves; SAUCE:; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 can (14-1/2 ounces) diced tomatoes; 1 can (15 ounces) tomato puree; 3 tablespoons minced fresh basil or 3 teaspoons dried basil; 2 teaspoons sugar; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; FILLING:; 1 carton (15 ounces) reduced-fat ricotta cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; Dash ground nutmeg; TOPPING:; 1/4 cup grated Parmesan cheese; 3 tablespoons panko bread crumbs; Minced fresh parsley, optional

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that these are vegetarian is a bonus! —Laura Haugen, Portland, Oregon

Ingredients

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

Directions

Preheat oven to 400°. Cut eggplant lengthwise into 18 1/4-in.-thick slices, reserving leftover pieces. Line two baking sheets with foil. Coat both sides of eggplant with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly.
Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside.
Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

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