Eggplant Wraps

Directions

1. 1
   preheat oven to 350*.
2. 2
   Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
3. 3
   Mix oil and herbs together and brush over eggplant slices.
4. 4
   Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
5. 5
   Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
6. 6
   Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
7. 7
   Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
8. 8
   Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
9. 9
   Serve immediately.