Spinach And Eggplant Cannelloni With Tomato Salad

• 2 None large eggplants
• None None cooking oil spray
• 3/4 lb frozen spinach, thawed, excess liquid drained
• 1 cup low-fat ricotta cheese
• 2 tbsp light sour cream
• 1 clove garlic, crushed
• 3 None medium ripe tomatoes, finely chopped
• 1/4 cup pitted black olives, chopped
• 2 tbsp capers, drained
• 1 oz chopped fresh flat-leaf parsley
• 2 oz Parmesan cheese, grated

1. Trim each eggplant into a rectangle and cut lengthwise into 6 slices. Spray with cooking oil. Heat a large frying pan over medium heat and cook eggplant, in batches, for 2 mins each side or until golden and tender. Transfer to a plate.
2. For the filling, combine spinach, ricotta, sour cream and garlic in a medium saucepan. Cook over low heat, stirring, for 3-4 mins or until hot. Allow to cool slightly.
3. Preheat oven to 375u0b0F. Spoon 2 tbsp ricotta mixture along shortest edge of eggplant and roll up to enclose. Place in a baking dish and cover with foil. Bake for 10 mins, or until heated through.
4. Meanwhile, for the salad, combine the tomatoes, olives, capers and parsley in a bowl. Place eggplant on plates and top with the salad and cheese to serve.

eggplants, cooking oil spray, frozen spinach, lowfat ricotta cheese, sour cream, clove garlic, medium ripe tomatoes, black olives, capers, flatleaf, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/23612 (may not work)