27 May 2009

Eggplant Rollups

1 large eggplant, 1/2 bag baby spinach finely chopped, 3 large button mushrooms diced, 1/2 onion minced, 2 cloves garlic minced, 1 cup mozzerella shreds, 1 cup breadcrumbs, olive oil, salt............
Slice one eggplant lengthwise as thinly as possible.  Salt eggplant and set on paper towels to drain.  In a pan, sautee spinach, mushrooms, garlic, onion until soft.  Transfer vegetables to a bowl and mix with cheese and breadcrumbs.  Rinse eggplant and pat dry.  Place 2 tablespoons in the center of each eggplant strip and fold over on itself.  Place rolls folded side down on a lightly oiled pan and bake for 15 min at 425.  Turn rolls over and continue baking for an additional 15 mins.  Sprinkle with fresh parsley and serve!  Makes around 6 rolls.