Eggplant Involtini

Directions

1. 1
   1.
2. 2
   Heat oil in a medium saucepan over medium heat.
3. 3
   Add onion and carrot.
4. 4
   Saute for 3-5 minutes, until onions begin to soften.
5. 5
   Add tomatoes, half of the salt and half of the garlic powder.
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   Bring to a boil over medium-high heat; reduce heat, and simmer for 15 minutes.
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   Remove from heat.
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   Let it cool for at least 10 minutes.
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   Process in a food processor or with an immersion blender until smooth.
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    Set aside.
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    2.
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    Preheat broiler to high.
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    3.
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    Arrange eggplant slices in a single layer on a foil-lined baking sheet (you may need to work in batches.)
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    Sprinkle with half of the salt and the pepper, and lightly coat with cooking spray.
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    Broil for 4-5 minutes on each side or until lightly browned.
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    Remove from oven.
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    Let it cool for about 10 minutes, or until cool enough to touch.
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    4.
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    Preheat oven to 375 F.
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    5.
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    Pulse nuts, bread, and remaining half of the garlic powder in a food processor until coarse crumbs form.
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    Add cottage cheese, egg, and spinach.
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    Pulse until smooth.
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    Stir in basil and half of the Parmesan.
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    6.
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    Spread 1 1/2 cups of the tomato sauce over the bottom of an 8-inch glass or ceramic baking dish coated with cooking spray.
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    Spread 2 tablespoons cheese mixture onto each eggplant slice and roll up each slice jelly-roll style.
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    Place rolls, seam side down, over sauce in the dish.
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    Spoon remaining sauce over rolls.
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    Sprinkle with remaining half of the Parmesan and the mozzarella.
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    Bake for 25 minutes or until bubbly.
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    Recipe adapted from Cooking Light.