Roasted Eggplant (Aubergine) Rolls - cooking recipe

Ingredients

2 tablespoons canola oil
1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick)
1/2 cup chopped onion
1 (16 ounce) can diced tomatoes
1/4 cup reduced-fat mozzarella cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 cup tomato sauce
1 cup fat-free ricotta cheese (or reduced fat)
1 cup coarsely chopped spinach

Preparation

Preheat the oven to 350 degrees.
Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
Add the tomatoes (with the juice), and simmer for 15 minutes.
In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
Add salt and peper to taste.
Lightly coat a baking dish with cooking spray.
Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
Place the eggplant in the dish.
Continue until all the eggplant is used.
Top with the tomato sauce, and bake for 30 minutes.