Eggplant Rollatine

1 whole eggplant (20-25 cm. long)
2 large cloves garlic
1 medium onion
1.5 cups cooked white beans
2 Tblsp. cooking liquid from the beans
500 gms. fresh spinach, picked over, stems removed
1 Tblsp. olive oil
1 c. tomato sauce
salt and freshly ground pepper, to taste

Slice eggplant lengthwise into 10-12 slices. Sprinkle with coarse salt and allow to sit 10-15 minutes. Rinse and pat dry.
Heat grill pan and spray with cooking spray. Lightly brush eggplant slices with 1 tsp. olive oil and grill on both sides.
Allow to cool. In the meantime, coarsley dice onion and garlic cloves. Heat remaining two Tblsps. olive in frying pan and saute onion until completely soft. Add garlic and continue sauteeing for two minutes. Cool.
Combine white beans, cooking liquid, onion and garlic in food processor. Process until smooth. Add salt and pepper to taste.
Wash spinach leaves in collander. Transfer to pot and cook, using only water that clings to leaves, until wilted. (This only takes a few minutes).
Drain and squeeze out as much liquid as possible. Chop leaves and add to white bean mixture.
Preheat oven to 175 C. (350 F.)
Lay out eggplant slices on platter or cutting board with narrow end facing you. Place about two tablespoons of bean and spinach filling close to end and roll up.
Place half of tomato sauce in baking pan. Place eggplant rolls on the tomato sauce and cover with remaining sauce.
Bake for 10 minutes, then cover with aluminum foil and bake for additional 10-15 minutes.

Serving Size: 3-4 rolls per serving

Number of Servings: 3

Recipe submitted by SparkPeople user BRENDASTARR521.