Eggplant Rollups

1 medium eggplant
1 cup ricotta cheese
1 package tofu, firm
1 package frozen spinach, thawed, drained and chopped fine
4 tablespoons onion, finely chopped
26 ounces pasta sauce with mushrooms
salt and pepper, to taste

Slice eggplant lengthwise 1/4 inch thick. Discard the first slice as you do not want whole skin.

Spray a large cookie sheet with non-stick coating. Lay eggplant slices on sheet, place under broiler and cook for 1-2 minutes on each side.

In a large mixing bowl, mix together ricotta cheese, tofu, spinach, onion, salt and pepper. Spread the cheese mixture evenly over each eggplant and slice. Roll up each slice and place in a 3-qt casserole dish that has been sprayed with cooking spray. Pour pasta sauce over rollups. Cover and bake in a 350F oven for one hour.



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