2medium eggplants cut lengthwise into 1/4 in. thick slicesI ended up with 18 slices
1 1/2cupno salt added tomato sauce
1lb.ground turkeyor other meat
2cupsof chopped veggies of choiceI used 1 cup of broccoli, 1 small onion, 1 small yellow squash
2big handfuls of spinachcan use frozen. Just make sure to squeeze out all the water
topping: shredded cheese of choice
Preheat oven to 400F.
Cut the ends off the eggplants and cut lengthwise into 1/4 in. thick slices. I used a mandolin for this. place on parchment-lined baking sheet, cover with foil and bake until tender, about 8-10 minutes.
Meanwhile, in a skillet, add a little bit of oil and saute meat. When cooked through, add spinach and veggies.
Spread 1/4 cup of tomato sauce on the bottom of 13 x 9 in baking dish
In a medium bowl, combine egg, cheese, and the meat veggie mixture.
Spoon about 2 Tbs of the mixture onto one end of each eggplant slice. Roll up slices and place them seam side down in the prepared dish. Cover with remaining tomato sauce, top with cheese (you can decide how much), and cover with foil
Bake for about 45 min- an hour, until eggplant is very tender. Remove from oven and let cool before serving.