Eggplant Cannelloni With Roasted Tomato Sauce

Directions

1. Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Slice tomatoes lengthwise. Scrape out seeds with knife tip and throw away seeds. Lay tomato halves cut-side down on baking sheet. Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
2. Trim ends off eggplant and cut lengthwise into 8 slices. Lightly coat second baking sheet with cooking spray. Lay eggplant slices on sheet, overlapping slightly to fit. Coat eggplant slices lightly with cooking spray. Place both baking sheets in oven. Roast till eggplant slices are soft, and tomatoes puff and start to brown, about 15 min.
3. Meanwhile, in medium bowl, mix spinach, ricotta or possibly cottage cheese, egg whites and herbs. When vegetables are done, remove from oven; reduce heat to 350 degrees. With tongs, pull skins off tomatoes and throw away skins. Scrape tomatoes, onion, garlic and pan juices into food processor and process till a chunky sauce forms.
4. Spoon 1 c. sauce into bottom of 9- by 9-inch baking pan. Place about 1/3 c. spinach-ricotta mix on one eggplant slice; roll up from small end, and place seam-side down in baking pan. Repeat with remaining slices, using all the filling. Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan. Bake till cheese is melted and casserole is warm, about 25 min.
5. This recipe yields 4 servings.
6. Description: "Eggplant rolls stuffed with this spinach, ricotta and fresh herb filling are quite delicious and full of flavor."