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2 eggplants sliced about ¼ inch thick (in long slices.
It will look like sheets of eggplant)
1 package frozen chopped spinach, thawed and pressed dry
1 cup cottage OR ricotta cheese
½ cup grated parmesan cheese
1 ¼ cup Gruyere cheese, shredded
Arrange
eggplant on a cookie sheet covered with cooking spray (Pam).
Do not overlap the sheets of eggplant.
Bake at 425 for 10 minutes, turn and bake another 5 minutes
until tender. Cool.
Combine
spinach, cottage cheese, & parmesan and mix well.
Spread spinach mixture evenly over eggplant and rolls up.
May secure with a toothpick.
Place in greased baking dish.
Bake at 350
for 25 minutes, covered, then add Gruyere cheese and bake another
5 minutes uncovered. Serve
with roasted tomato sauce.
Roasted
Tomato Sauce:
20 ripe plum
tomatoes
3 Tbs. olive oil
½ tsp. salt
1/3 cup fresh minced basil
½ tsp. black pepper
Preheat oven
to 450. Toss tomatoes
with 1 Tbs. olive oil and salt.
Place cut side down on nonstick baking sheet.
Bake 20-25 minutes or until skins are blistered cool.
Process tomatoes, remaining 2 Tbs. olive oil, basil and
pepper in a food processor until smooth.
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