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Eggplant Rollatini with Spinach and Cheese Filling Cal-a-Vie Filling: 1 large onions, finely chopped 1 large clove garlic, minced 1 tsp. olive oil 3/4 lb. fresh spinach (approx. 3 1/2 - 4 bunches) or substitute 15 oz. frozen spinach, thawed 2 1/2 ounces feta cheese 3/4 lb. low fat cottage cheese or extra skim ricotta 3 Tbs. lightly toasted walnuts, chopped 1 whole egg 1 egg white 3/4 cup dry whole wheat bread crumbs (3 – 3 1/2 slices, dried) 1 Tbs. fresh parsley, minced 1 Tbs. fresh basil, minced 1 tsp. freshly ground black pepper 1/8 tsp. ground nutmeg or mace 1/4 tsp. ground fennel or cumin seed Rollatini: 1 tsp. olive oil 2 medium eggplants (1 1/2 lbs. each) 1 1/2 cups fresh marinara sauce Garnish: 6 pitted black olives, sliced 1 Tbs. grated Parmesan cheese 2 1/2 Tbs. minced parsley Sauté onions and garlic in 1 tsp. olive oil until softened. Add de-stemmed, chopped spinach and cook until wilted. Remove from heat and let cool slightly. Add the cheeses, nuts, eggs, breadcrumbs, parsley, basil, nutmeg and fennel. Set aside. Peel eggplants, if desired, and thinly slice lengthwise. Place slices on cookie sheets and lightly brush with olive oil. Cook in broiler as far from the heat as possible until just lightly browned. Remove from broiler and immediately cover pan with plastic wrap (Crystal Clear is best choice) or use parchment paper to allow eggplant to continue steaming. Once cool, fill eggplant with 2 - 3 Tbs. of the spinach mixture, placing filling at the narrow end, then rolling up. Place in a baking dish, with seam facing down. Pour tomato sauce over the top of each rollatini and bake in a 375 degree oven until tomato sauce is bubbling, approximately 20 - 25 minutes. Before serving, garnish with black olive slices, a sprinkling of Parmesan cheese and parsley. Serve with a large mixed green salad with a light dressing and a slice of whole grain baguette to create a balanced meal. Enjoy. Recipe makes 12 rolls Calories per roll: 152 Carbohydrate: 20 Protein: 10 g Fat: 4.5 g (1.5 g saturated) Fiber: 7 g Cholesterol: 15 mg Sodium: 300 mg % calories from carbohydrate: 49% ~ protein: 25% ~ fat: 26%