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1
Heat oven to 400F.
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2
Spray baking sheet with cooking spray.
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3
Slice tomatoes lengthwise, scraping out seeds with knife tip; discard seeds.
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4
Lay tomato halves cut side down on sheet.
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5
Scatter the sliced onions and garlic around tomatoes.
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6
Sprinkle with some black pepper.
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7
Trim the edged off the eggplants,cut lengthwise in 8 slices.
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8
Lightly,coat a second baking sheet with cooking spray.
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9
Lay slices of eggplant on sheet, overlapping slightly, to fit.
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10
Coat eggplant lightly with cooking spray.
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11
Put both baking sheets in oven.
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12
Roast until slices of eggplant are soft & tomatoes puff & begin to brown, approx 15 minutes.
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13
While in oven, in a medium bowl, mix together spinach, ricotta, egg whites & herbs.
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14
When done, remove vegetables from oven and turn heat down to 350F.
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15
With tongs, remove skins from tomatoes and discard.
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16
Scrape the tomatoes, onion, garlic, and juices from pan into food processor.
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17
Process until a chunky sauce forms.
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18
Spoon in 1 cup of sauce into 9x9-inch baking pan.
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19
Place 1/3 cup ricotta & spinach mixture over one eggplant slice.
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20
Roll up from small end, placing seam-side down in pan.
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21
Do the same for remaining eggplant slices, using up the filling.
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22
Pour tomato sauce over eggplant rolls.
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23
Sprinkle parmesan over top.
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24
Bake until cheese has melted and dish is hot, approx 25 minutes.
