1 8 ounce package of sundried tomatoes
1 can of diced spinach
12 ounces spaghetti sauce
8 ounces mozzarella cheese
4 ounces ricotta cheese
bread crumbs for breading
fresh or dried italian spice/seasoning
Slice eggplant into quarters, and cut long slices. Dip in olive oil then rub in bread crumbs and lay on cookie sheet. Bake the slices @ 425 for 30 minutes or until they are browned. Then mix the ricotta, spices, spinach, and sun dried tomato. Add mixture to each slice while rolling them individually placing them in a jellyroll pan close together. Pour spaghetti sauce and mozzarella cheese over them and bake another 30min. until all cheese is melted and the mixture looks like lasagna.
Serve by spooning each roll onto plates.
What an easy recipe. It turned out great. I'd serve it to guests and give out the recipe. Thanks. Nice site by the way. I have a big garden and end up with a lot of eggplant. I'll be looking for more recipes. Lari, Florida