Ingredients
2 medium eggplants (about 2-1/2 pounds), dividedCooking spray1/2 teaspoon salt3 cups fresh spinach leavesSAUCE:1 tablespoon olive oil2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes1 can (15 ounces) tomato puree3 tablespoons minced fresh basil or 3 teaspoons dried basil2 teaspoons sugar1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepperFILLING:1 carton (15 ounces) reduced-fat ricotta cheese1/4 cup grated Parmesan cheese1/2 teaspoon dried oregano1/4 teaspoon pepperDash ground nutmegTOPPING:1/4 cup grated Parmesan cheese3 tablespoons panko bread crumbsMinced fresh parsley, optional
Preparation
Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not let soften completely), 10-12 minutes; cool slightly.
Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside.
For sauce, finely chop leftover eggplant pieces to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place 1 rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups in baking dish over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.
