ROASTED EGGPLANT ROLLS
Makes 4 servings		Each serving = 5
2 Tbsp canola oil
1 eggplant (1½ lb) peeled & sliced lengthwise (12 pieces)
½ cup chopped onion
1 can (16 oz.) diced tomatoes
1 can (8 oz) tomato sauce
1 cup reduced fat ricotta cheese
1 cup frozen chopped spinach – squeeze water out
¼ cup reduced fat mozzarella
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp garlic powder
1.	Pre-heat oven 350º. Brush 1 Tbsp of the oil on the sliced eggplant and roast until tender, about 15 minutes. (I turn them after 10 minutes)
2.	Sauté the onion in the remaining 1 tbsp of oil. ( I used less approx 1 tsp) until tender about 3 – 4 minutes. Add the diced tomatoes (w/ juice) and the tomato sauce and simmer ½ hour. You can also add seasonings such as basil, oregano and salt.
3.	In a separate bowl mix the ricotta, spinach mozzarella, basil, oregano and garlic. Add salt and pepper to taste.
4.	Lightly coat a baking dish with oil or spray. Spoon cheese mixture on each slice of eggplant and roll-up jelly style. Place in a baking dish – top with sauce and bake for 30 minutes.