Eggplant Parmesan Rolls

Directions

1. Preheat oven to 400 degrees. Line a cookie tray with parchment paper.

2. Slice eggplant into ¼ thick slices and lay the slices on the lined tray. Lightly brush olive oil over each slice of eggplant and sprinkle with salt and pepper. Roast for 10 minutes, then remove from oven.

3. While eggplant is roasting, heat a medium sized oven-safe skillet over medium heat. Add 1 T. Olive oil, garlic and chili flakes and cook for one minute. Add chopped spinach and cook until spinach is wilted. This should take one minute.

4. In a bowl, add cottage cheese, Parmesan cheese, egg, half the chopped basil and oregano and stir until combined. Add chopped spinach mixture and fold into cheese mixture.

5. In the same skillet, add a layer of marinara sauce to cover the bottom of the pan. To make the rolls, add 1-2 tablespoons of cheese/spinach mixture onto the large end of each eggplant slice and gently roll up. Place the rolls on top of the sauce in the skillet. Pour additional sauce over rolls and sprinkle with mozzarella cheese. Cover pan with aluminum foil. One eggplant made 10 rolls.

6. Bake covered for 30 minutes. Uncover and bake until cheese is melted and lightly browned, about 10-15 more minutes. Remove from oven and top with additional freshly chopped basil.

7. This recipe can easily be doubled. Serve with your favorite salad and warm bread.