Eggplant Rollatine with Spinach

2-4 medium eggplants

2 or 3 lb container ricotta cheese

Eggs

1-2 packages of frozen spinach

Parsley

Olive oil

Bread crumbs

Your own tomato sauce

Mozzarella cheese

Salt/pepper

Take the skin off the eggplant with a vegetable peeler and cut into horizontal slices. (I use a meat slicer for this and it makes the slices a perfect thickness. You don’t want them too thick or too thin).

Egg and breadcrumb the slices and put into pan with hot olive oil. Cook until well browned. Cool on paper towels to absorb the oil.

Mix ricotta, eggs, spinach (thawed and well drained w/ excess water squeezed out),parsley.

Put tomato sauce in bottom of pan. Lay 1 slice of eggplant out and fill with ricotta mixture. Roll up and place in pan. Do this until pan is full but eggplant rolls are not squished. Spoon sauce on top of eggplant and sprinkle with grated mozzarella cheese.

Bake 350 for 30 minutes or until cheese is melted.