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SERVES:
4-6

INGREDIENTS:

3 small-medium sized eggplants
Olive oil as needed
Salt and pepper
1 box frozen chopped spinach, defrosted and water pressed out
1 15-ounce can artichoke hearts, drained and finely chopped
1 15-ounce tub ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese (plus more for garnish)

Marinara sauce as needed

PROCEDURE:

Preheat the oven to 400 degrees.

Cut the tops and bottoms off of three small to medium sized eggplant and cut them lengthwise into 1/4-1/2 inch thick slices.

Lay those slices onto two well oiled baking trays, brush the tops of sliced eggplant with more oil, season them with salt and pepper to taste and place the trays into the preheated oven.

Squeeze the water out of one box of defrosted chopped spinach and finely chop 1 well drained 15-ounce can artichoke hearts.

Use a large mixing bowl to make the cheese filling by combining 1 15-ounce tub ricotta cheese, 1 cup grated mozzarella cheese and 1/2 cup grated parmesan cheese, then add the spinach and artichoke hearts to that and mix everything to combine.

After 15 minutes or so, when the eggplant is nice and soft, pull it out of the oven and let it cool down for a few minutes and, once they're cool enough to handle, put a good dollop of the cheese mixture on one end of each slice and roll them up, stacking them next to each other on the baking tray, seam side down.

You'll end up with about 18 rolls total, place them back in the oven and bake until they're hot all the way through and, while that is happening, you can heat up the marinara sauce to serve with them.

Once they are hot all the way through, serve them up on top of the marinara with a little more grated parmesan cheese on top.

HINTS:

Add or substitute other things like sundried tomatoes and roasted red peppers for the filling.