Eggplant (Aubergine) " Crepes" With Spinach Filling - cooking recipe

Ingredients

1 lb eggplant
oil
8 teaspoons dried basil
salt & pepper, to taste
1 (26 ounce) jar marinara sauce
6 ounces fresh Baby Spinach
1 tablespoon water
15 ounces ricotta cheese
1/2 cup Italian cheese blend, plus
8 tablespoons Italian cheese blend, divided

Preparation

Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
Heat the oven to 400 degrees.
In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.