2 eggplants, peeled, sliced lengthwise in thin, long slices
1 cup ricotta
1 egg, beaten
1 10 oz package frozen chopped spinach or broccoli, thawed and squeezed dry
1/4 cup grated parm cheese
1/2 t. garlic powder
1/2 t. dried parsley
Sauce: 1 jar Classico Tomato and Basil
Shredded mozzarella to own taste
PREPARE THE EGGPLANT
Preheat oven to 400 degrees
Salt eggplant slices and place in a colander to drain (about 20 minutes). Rinse thoroughly. Lightly oil cookie sheet with olive oil (or Reynolds wrap Release works great for this, I still brush the top of the eggplant with olive oil to keep it moist) Place eggplant slices on cookie sheet, brush with additional olive oil. Roast in oven about 15 minutes or until soft (don't burn them!)
Filling - Mix together filling ingredients. Place a tablespoon of filling on one end of an eggplant slice, roll up. Repeat for other slices.
In casserole, place small amount of Classico Tomato sauce to coat bottom. Place in your eggplant rolls and then lightly top with more sauce. Spread shredded mozzarella over the top.
Bake in 350 degree oven for 20-25 minutes. Serve with additional sauce on the side.