1 eggplant

16 oz. pasta sauce

1 3/4 cup mascarpone (Italian cream cheese)

3/4 cup frozen spinach - chopped, thawed and drained
shredded parmesan cheese
Italian bread crumbs
flour
eggs

Instructions:

 

Slice eggplant 1/8 + inches thick.

Mix mascarpone, spinach and 8 Tbl. parmesan cheese.
Dredge in flour.
Dip in egg batter.
Dip in Italian bread crumbs.
Fry very lightly in vegetable oil.
Drain on paper towels
Place 1 + Tbl. of cheese, mascarpone and spinach mix on eggplant.

Roll up eggplant, secure with toothpick.

Spread some sauce on bottom of baking pan.

Place rolls on sauce.

Drizzle some sauce across rolls and sides of pan.

Sprinkle shredded parmesan cheese on rolls.

Bake uncovered at 350 degrees for 20 minutes.