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