Italian Eggplant Roulades (Zone)

Ingredients:
5 C Eggplant Sliced lengthwise (15g c) (2C)
1 1/3 C Skim Ricotta (check label)(1/4 cup=1 P block) 1 1/4 cup=(4P)
3 oz Part-Skim Mozzarella Cheese (3 P)
1 egg (or equivalent Egg Substitute) Beaten (1P)
3 C spinach Chopped (N/S)
1 1/2 C Tomato Sauce or Crushed Tomatoes (check label) (3 C)
garlic minced
1/2 Green Pepper Chopped (1/2 C)
2 C sliced Mushrooms (1/2 C)
salt and pepper

Preparation:
1) Broil, Grill or Roast Eggplant slices until golden. Set aside to cool.
2) Put tomato sauce in a saucepan with garlic (to taste), Green Pepper and Mushrooms. Add salt and pepper to taste.
3) If using tomato sauce it may be necessary to add some water 1/2 to 1 cup to thin it some. Bring the sauce to a boil, and simmer for approximately 1/2 hour until sauce is a good consistency. Allow to cool.
4) In a non-stick pan quickly sauté minced garlic to taste until slightly golden.
5) Add spinach to pan. Add salt and sauté it quickly until just softened.
6) Add pepper to taste, a grating of fresh nutmeg, the ricotta cheese and egg. Mix thoroughly to combine.
7) On a work surface lay out Eggplant slices. Spoon an equal amount of Ricotta mixture onto each slice placing on the bottom end or widest part of the slice, using all of the mixture.
8) Spread the mixture 1/3 of the way down on the bottom end of each eggplant slice. Roll each slice up.
9) In an oven proof baking pan, spoon about 1/2 cup of sauce in the bottom and spread evenly.
10) Place each slice into pan, keeping exposed- end down.
11) Pour remaining sauce over top, and then top with mozzarella cheese.
12) Cover pan. Bake 350 degrees for about 20-25 minutes, uncover and bake 10 minutes more or until cheese is browned, and bubbly and mixture is heated throughout.

Add a side salad for each and you have a complete meal. Check the fat grams of your cheeses. If it is low, be sure to add extra fat blocks to compensate.