Spinach And Eggplant Cannelloni With Tomato Salad

• 2 eggplants large
• cooking oil spray
• 3/4 pound frozen spinach thawed, excess liquid drained
• 1 cup low fat ricotta cheese
• 2 tablespoons light sour cream
• 1 clove garlic crushed
• 3 tomatoes medium ripe, finely chopped
• 1/4 cup pitted black olives chopped
• 2 tablespoons capers drained
• 1 ounce fresh flat leaf parsley chopped
• 2 ounces 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 thawed, ricotta cheese, light sour cream, garlic, tomatoes, black olives, capers, flat leaf parsley, parmesan cheese

Taken from www.yummly.com/recipe/Spinach-and-Eggplant-Cannelloni-with-Tomato-Salad-1406192 (may not work)