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1. Turn the oven to 400 degrees and preheat.
2. Line 2 baking sheets with parchment paper and spray with olive oil cooking spray.
3. Cut the eggplant into slices lengthwise 1/2-inch.
4. Spray the slices with more olive oil cooking spray and sprinkle with salt.
5. Arrange the slices in a single layer on the prepared baking sheet and bake for 30 minutes, flipping halfway through.
6. Placed the spinach in a microwave safe bowl, cover and steam for 5 minutes.
7. Add ½ teaspoon of salt and mix well.
8. Combine the cannellini beans, garlic, 1/2 teaspoon salt and pepper to a food processor and pulse until smooth.
9. Remove the eggplant from the oven, and spread some of the puree on one half of each slice.
10. Roll them up tightly, beginning with the end with the filling.
11. Add half of the tomato sauce into the bottom of a shallow glass baking dish and place the eggplant rolls, seam side down in the dish followed by the remaining sauce.
12. Bake for 25 minutes, uncovered.
13. Serve garnished with grated fresh parmesan cheese.
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