Spinach & Eggplant Canneloni

• 2 large eggplants (1.2kg)
• cooking spray
• 375 g frozen spinach, thawed and squeezed to remove excess liquid
• 250 g low-fat ricotta
• 2 tablespoons light sour cream
• 1 garlic clove, crushed
• 3 medium ripe tomatoes, finely chopped
• 13 cup kalamata olive, chopped
• 2 tablespoons capers, drained
• 13 cup flat leaf parsley
• 14 cup parmesan cheese, shredded

1. Trim each eggplant into a rectangle; cut lengthwise into 6 slices.
2. Spray with cooking oil.
3. Heat a large frying pan over moderate heat.
4. Cook eggplant, in batches, for 2 minutes each side or until golden and tender.
5. Transfer to a plate.
6. Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan.
7. Cook and stir over low heat for 3-4 minutes or until hot.
8. Let cook slightly.
9. Preheat oven to 180C/160C fan forced.
10. Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose.
11. Place in a baking dish; cover with foil.
12. Bake for 10 minutes, or until heated through.
13. To serve, combine tomato, olives, capers and parsley in a bowl.
14. Place eggplant on plates; top with tomato mixture and parmesan.

eggplants, cooking spray, frozen spinach, lowfat ricotta, light sour cream, garlic, tomatoes, kalamata olive, capers, flat leaf parsley, parmesan cheese

Taken from www.food.com/recipe/spinach-eggplant-canneloni-357779 (may not work)