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Eggplant and Spinach Crepes

Ingredients:

2 long eggplants
olive oil spray
seasoned salt
1 recipe creamed spinach (or frozen)
2 tablespoons fresh-grated Parmesan
1-1/2 cups spaghetti sauce
1 cup tomato sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil
6 ounces shredded skim-milk mozzarella
2 tablespoons pine nuts


Preparation:

Peel eggplant and slice lengthwise 1/4-inch thick to get about 20 slices. Spray on both sides with olive oil product; sprinkle with seasoned salt. Place on baking sheet and bake at 425 degrees for 10 minutes, turning after first five minutes. Drain on paper towels. Sprinkle with Parmesan.

Mix spaghetti sauce, tomato sauce, oregano and basil. Pour 1/2 cup sauce into an ovenproof serving dish. Spoon 2 tablespoons creamed spinach in center of each eggplant slice; roll as for a crepe. Place the rollups in dish, seam-side down. Pour on remaining sauce. Top with pine nuts. Bake at 375 degrees for 20-30 minutes. Top with mozzarella last 3 minutes.

Yield: 20 rollups













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