Eggplant is such a versatile vegetable. I call it the chameleon vegetable. Half the time you won’t even
notice it’s there. I love that it takes on whatever flavors you combine it with. Another great thing is you can find it year round.
The kids were still on a vegetable strike, so I needed to find something to aid me in hiding all the wonderful nutrition. Eggplant was ready and willing to help. Now if I could sneak in some spinach… Have I told you how much I love spinach? It rocks! Spinach is high in iron, magnesium and folate. Pair it with an acid like tomato and it’ll absorb all the goodies.
Enter spaghetti sauce.
I have a love/hate relationship with spaghetti sauce. I love it for it’s ability to make anything taste better and it always helps in hiding vegetables. I hate it because of the mess and the sodium content. The thing is, I haven’t been able to find an organic low sodium spaghetti sauce that does not contain soybean oil. Even Whole Foods Brand contains soybean oil. I know I could make my own sauce but it just takes too long and then it takes up space in the freezer. Convenience over excess salt (at the moment at least). I only use organic sauces and have found luck at Trader Joe’s.
For this recipe the eggplant will be the “noodles” and spinach will be the filling. You’ll notice I did not add any additional salt to the eggplant or spinach. The pre-made spaghetti sauce has more than enough sodium to add flavor to the eggplant. The cream cheese also contains a large amount of sodium and will be enough for the spinach.
Eggplant soaks up moisture like a sponge. If you rub it with water first and then oil, it’ll absorb less oil and end up healthier.
Enjoy this now or save and freeze for later!
- 1 large eggplant or 2 small ones
- 1 package frozen organic spinach
- 4 oz cream cheese
- 1 jar of favorite spaghetti sauce
- 1/4 tsp garlic
- 1/2-1 cup shredded mozzarella
- 1-2 T water
- 2-3 T oil
- Wash slice eggplant lengthwise in 1/4 inch slices. Place on baking pan lined with parchment paper. Rub front and backs with water and then oil.
- Bake at 400 for 20 mins or until soft.
- While the eggplant is baking, defrost frozen spinach. Place thawed spinach on paper towels and wring extra water.
- In a bowl, mix spinach, cream cheese and garlic powder.
- Allow eggplant strips to cool before handling.
- On one end of the eggplant place a 2 heaping spoonfuls of filling. Gently roll up.
- Repeat with other strips and filling until gone.
- Place a layer of spaghetti sauce in an 8×8 baking dish.
- Place rolls into sauce in a single layer.
- Cover with sauce and cheese.
- Bake at 350 for 30mins or until bubbly.