Salt, freshly ground black
pepper and garlic powder
Grated Romano cheese
1. Wash
the spinach and place in a steamer. Cook for 15 minutes. Squeeze
all of the water out of the spinach. Set aside.
2. Cut
the eggplant lengthwise to ¼ inch thickness. Discard the first and
last
pieces. Spread a thin layer of olive oil on each side of the eggplant slices.
Place the eggplant slices on a tray and broil until the eggplant softens
and
turns light brown on both sides. Remove and set aside.
3. Heat
one tablespoon of olive oil in a saucepan. Add the onion and sauté
until transparent. Add the spinach, salt, freshly ground black pepper and
garlic powder. Sauté and stir until all the water has evaporated.
Set aside.
4. Spread
a thin layer of tomato sauce to coat the bottom of a 9x9 baking
dish. Coarsely grate the mozzarella cheese with a cheese grater. Set aside.
5. Place
about a teaspoon or two of the spinach in the center of a slice of
eggplant . Top with some mozzarella cheese. Roll the eggplant slice shut.
Continue with the remainder of the eggplant slices. Place the rolled up
eggplant in the baking dish. Spread the remainder of the tomato sauce
over the eggplant. Top with the remaining mozzarella cheese and the
Romano cheese.
6. Bake
in a preheated 350º F oven for 15-20 minutes.
