Eggplant rolls

Here's a really simple eggplant recipe I like to make when the weather is hot.

Eggplant Rolls

2 large eggplants
Salt to taste

8 oz. ricotta or cottage cheese
10 oz. frozen spinach, thawed, with moisture squeezed out (or you can steam your own spinach from the garden)

1 tsp. olive oil
1/2 onion, chopped
1 clove garlic, minced
1 can of tomatoes, or the equivalent amount of fresh tomatoes


Peel and slice eggplants lengthwise. Salt them and cook until tender by any method you prefer - frying, baking, roasting, steaming, etc.

Mix spinach with ricotta or cottage cheese. (If using cottage cheese, if you freeze it first and then thaw and mix, it will have a texture more like ricotta.)

Heat olive oil in saucepan or small skillet, and cook onion until tender. Add garlic and cook one minute more. Add tomatoes and cook down into a thick sauce. Salt and pepper to taste.

Put a spoonful of spinach/cheese filling on one end of eggplant slice and roll up. Secure with toothpick if needed. Place seamside down in an 8" x 12" dish. Continue rolling until all eggplant and filling is used up. Pour tomato sauce over rolls and serve at room temp or chilled.

It looks really good! I will definitely try that one.