Eggplant Rolls Stuffed with Spaghetti

• 2 large eggplants peeled and sliced the long way into 1/2 inche slices
• 4 tblespoons olive oil seasoned with 1/4 teaspoon of each of the following, garlic powder, salt , black pepper, parmesan cheese, and italian seasoning
• 2 oz cooked spagetti noodles, drained and tossed with your favorite alfreado sauce
• 2 cup of marinara sauce, more for serving if desired
• 2 cup shredded italian blend cheese, such as mozzarella, parmesan, romano and provalone
• 1 tsp italian seasoning

1. Preheat oven to 425
2. line a baking sheet with foil, spray with non-stick spray
3. brush eggplant slices on both sides with seasoned olive oil, roast in oven until soft and golden but not crisp at all about 20 minutes turning oncem cool
4. Line a baking dish big enough to hold eggplant rolls I one layer with a liitle marinara sauce
5. Place a bundle of alfreado spaghetti on the end of each eggplant slice , roll up to enclose place seam side down in baking dish on marinara sauce, top with more marinara sauce, then add cheese evenly over top and sprinkle with the Italian seasoning
6. Bake at 425 just until cheese melts and everything is hot, about 20 minutes

eggplants, olive oil, noodles, marinara sauce, shredded italian blend cheese, italian seasoning

Taken from cookpad.com/us/recipes/338436-eggplant-rolls-stuffed-with-spaghetti (may not work)