CindyO's Eggplant Rollatini

2 Eggplant, sliced lengthwise, 20 slices, 1/4"
1/2 c onions, diced
2 stalks celery, diced
2 cloves garlic, cruched
1/4 c carrots, grated
1/4 c mushrooms, diced
1/2 ricotta cheese, part skim
1 oz romano cheese
1 oz. asiago cheese, grated
4 plum tomatos, sliced thin
2 tbsp extra virgin olive oil
1/2 tbsp red pepper
Italian dried spice mix, salt and pepper - to taste

Spray cookie sheet with cooking spray, then place eggplant sliced in a single layer and broil on low setting until cooked, but not dry. Set aside. Preheat oven to 350. Heat 1 tbsp oil in saute pan, add onions, garlic, celery, carrots and mushrooms. Saute until soft. Remove from heat, add ricotta and romano cheese, mix. Place a spoonful of mixture on each eggplant slice and roll up, then put the roll ups seam side down in a casserole dish. Continue until all slices are rolled. In a seperate bowl, mix tomato sauce, water, and spices. Pour over eggplant rolls. Place plum tomato slices on tops of rolls, sprinkle asiago cheese on top, then drizzle 1 tbls oil over everything. Cover and bake for 50 mins. Remover cover and bake for 10 mins.

Number of Servings: 10

Recipe submitted by SparkPeople user CRO1010.