3 medium eggplant (enough to get 18 good size ¼” slices)
1 10 oz. Spinach, chopped, frozen (thawed and drained)
1 15 oz. Ricotta Cheese
½ cup Parmesan cheese, grated
¾ cup Mozzarella cheese, grated
1 cup Swiss Cheese, grated
1 teaspoon Basil, dried
Salt and pepper to taste
Marinara Sauce
¼ cup onion, chopped
¾ teaspoon garlic, minced
½ tablespoon olive oil
1 28 oz. Diced Tomatoes, with juice
1 tablespoon Dry Italian Dressing mix
1 Bay leaf
Marinara sauce: Cook onions and garlic in oil over medium heat until tender. Stir in tomatoes and remaining ingredients. Bring to a boil. Reduce heat to medium and simmer 20 minutes stirring frequently. Discard bay leaf and allow to cool. Puree in food processor (optional, as this is just as good as a chunky sauce).
Cut eggplants lengthwise into 1/4 inch thick slices. Arrange 18 of the largest slices on nonstick baking sheets in a single layer. Spray both sides of eggplant slices with cooking spray. Bake eggplant at 425 degrees for 10 minutes, turn and bake 5 minutes longer, or until tender. Cool.
Combine spinach, ricotta, mozzarella, basil, and Parmesan cheese. Salt and pepper to taste. If filling seems dry, add white wine or water in small amounts, until the filling is soft and malleable. Spread spinach mixture evenly on eggplant slices (about 3-4 teaspoons per slice). Roll up the slices. Place the rolls, seam side down, in a lightly sprayed baking pan.
Top with Marinara sauce (about 1 1/2 - 2 cups) and Swiss cheese. Bake covered with foil at 350 degrees for 30 minutes. Remove foil and bake another 5 minutes. Serves 6 hungry people.