Spinach & Eggplant Canneloni

Directions

1. 1
   Trim each eggplant into a rectangle; cut lengthwise into 6 slices.
2. 2
   Spray with cooking oil.
3. 3
   Heat a large frying pan over moderate heat.
4. 4
   Cook eggplant, in batches, for 2 minutes each side or until golden and tender.
5. 5
   Transfer to a plate.
6. 6
   Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan.
7. 7
   Cook and stir over low heat for 3-4 minutes or until hot.
8. 8
   Let cook slightly.
9. 9
   Preheat oven to 180C/160C fan forced.
10. 10
    Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose.
11. 11
    Place in a baking dish; cover with foil.
12. 12
    Bake for 10 minutes, or until heated through.
13. 13
    To serve, combine tomato, olives, capers and parsley in a bowl.
14. 14
    Place eggplant on plates; top with tomato mixture and parmesan.