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.