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Ingredients

• 4 lbs. eggplant, thinly sliced lengthwise (unpeeled)
• Olive oil for brushing
• For the sauce:
• 2 tbsp. olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp. dried oregano
• 1 15 oz. can tomato puree
• 1 tsp. sugar
• 1/2 cup water
• salt and freshly ground black pepper to taste
• 
  
• For the filling:
• 3 tbsp. olive oil
• 1 small onion, diced
• 1/2 cup chopped parsley
• Salt and pepper to taste
• 1 lb. chopped fresh spinach (if frozen – thaw and drain well)
• 2 red peppers, roasted, seeded, and diced (optional)
• 2 cups soft Myzithra cheese (substitute Ricotta)
• 2 tbsp. grated Kefalotyri (substitute grated Parmesan)
• 4 oz. Feta cheese, crumbled
• 1 large egg, lightly beaten

Description

Grilled Eggplant Slices Rolled And Stuffed With A Savory Spinach And Feta Cheese Filling. These Rolls Make A Great Summer Entrée Or A Delicious Side Dish.

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