Eggplant Rollatini With Spinach And Cheese Filling

Ingredients

Marinara sauce (about 2 cups)

2 bunches of spinach (about 1 pound), stems removed (I used frozen and defrosted)

1 large onion, finely chopped

2 large cloves of garlic, minced

4 T olive oil

2 oz feta cheese

1 C low-fat cottage cheese of skim ricotta (I used ricotta part skim)

1/8 C chopped walnuts

2 egg whites

1/2 C who wheat bread crumbs

2 T minced parsley

1 t salt

1 t pepper

1/4 t nutmeg or mace

1/2 t cumin or ground fennel (I used ground cumin)

2 Medium eggplants, washed, sliced lengthwise into thin slices

Parmesan cheese for garnish

From

Spark Recipes

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