Roasted Eggplant (Aubergine) Rolls

• 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

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

canola oil, eggplants, onion, tomatoes, mozzarella cheese, basil, oregano, garlic, tomato sauce, ricotta cheese, spinach

Taken from www.food.com/recipe/roasted-eggplant-aubergine-rolls-41587 (may not work)