Girard Gourmet’s Eggplant Stuffed with Spinach and Cheese

Eggplant Stuffed with Spinach and Cheese• 2 eggplants sliced, with skin removed• 1/2 cup ricotta cheese• 1 pound spinach• 1 pound mozzarella cheese• 1 cup marinara sauceMethod:Roast eggplant slices coated in olive oil at 400 degrees F for 10 minutes.Saute spinach with olive oil; add salt, pepper and nutmeg to taste. When cool, mix with ricotta and mozzarella.Make rolls of eggplant and spinach mix. Top with marinara sauce and shredded mozzarella.Bake for 10-15 minutes at 300 degrees F until cheese is melted.