|Fresh spinach||1 Pound, washed and stemmed|
|Eggplant||3⁄4 Pound, peeled and cut lengthwise into thin slices|
|Onion||1⁄2 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Creole seasoning||1⁄4 Teaspoon|
|Garlic herb seasoning||1 Teaspoon (Dash)|
|Chopped italian parsley||2 Tablespoon (Fresh)|
|Chopped fresh basil||1 Tablespoon|
|Skim milk ricotta cheese||16 Ounce|
|Feta cheese||1⁄2 Cup (8 tbs), crumbled|
|Grated parmesan cheese||1 Tablespoon|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs) (Purchased)|
|Egg/1/4 cup egg substitute||1|
|Egg white||1 , slightly beaten|
|Tomato basil sauce||4 Cup (64 tbs)|
Preheat oven to 400 degrees.
Steam spinach until wilted.
Drain well and roughly chop.
Spray each side of egg plant slices with cooking spray.
Bake 10 minutes, flip over and finish baking until tender.
Reduce oven temperature to 350 degrees.
Spray nonstick skillet with cooking spray.
Saute onions and garlic, adding spinach at end.
Add seasonings, herbs, cheeses and bread crumbs.
Mix in egg and egg white.
To make rollatini, place 2 heaping tablespoons of spinach-cheese mixture on each eggplant slice.
Roll up and place open end down in casserole dish.
Cover with 1 cup Tomato Basil Sauce.
Bake for 30 minutes.
Place 3 rollatini on each plate.
Top with 3/4 cup heated Tomato Basil Sauce.