3 medium eggplants, sliced lengthwise in quarter-inch slices
1 10-ounce package of frozen spinach, thawed, drained and chopped
1 cup Ricotta cheese
1/2 cup Parmesan cheese, grated
3/4 cup Mozzarella cheese, shredded
1 cup Swiss or cheddar cheese, shredded (or Italian cheese blend)
1 tsp. dried basil

Marinara Sauce

1/4 cup chopped onion
2 garlic cloves, minced
1/2 Tbsp. olive oil
1 28-ounce can diced tomatoes
1 package Italian dressing mix
salt and pepper to taste

Make the Marinara sauce.

Cook onions and garlic over medium heat in olive oil until tender. Stir in tomatoes and remaining ingredients. Bring to a boil, then reduce heat to a simmer for 20 minutes, stirring frequently. Puree in food processor or blender.

Cut eggplants lengthwise into quarter-inch thick slices. Arrange on baking sheets in a single layer and spray each side with cooking spray. Sprinkle with salt and pepper. Bake at 425 for 10 minutes, then turn slices and bake for another 5 minutes until tender. Remove from oven and cool. Reduce oven heat to 350.

Combine spinach, ricotta, half the mozzarella and dried basil. Spread mixture evenly over eggplant slices and roll. Place the rolls seam side down in a casserole or aluminum pan. Top with Marinara sauce and grated Swiss or cheddar, or substitute a shredded Italian cheese blend. Bake until cheese is melted and runny.