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1
Preheat oven to 400F.
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2
Coat baking sheet with cooking spray.
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3
Slice tomatoes lengthwise.
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4
Scrape out seeds with knife tip and discard seeds.
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5
Lay tomato halves cut side down on baking sheet.
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6
Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
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7
Trim ends off eggplant and cut lengthwise into 8 slices.
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8
Lightly coat second baking sheet with cooking spray.
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9
Lay eggplant slices on sheet, overlapping slightly to fit.
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10
Coat eggplant slices lightly with cooking spray.
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11
Place both baking sheets in oven.
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12
Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.
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13
Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs.
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14
When vegetables are done, remove from oven; reduce heat to 350F.
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15
With tongs, pull skins off tomatoes and discard skins.
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16
Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.
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17
Spoon 1 cup sauce into bottom of 9 x 9-inch baking pan.
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18
Place about 1/3 cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan.
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19
Repeat with remaining slices, using all the filling.
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20
Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan.
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21
Bake until cheese is melted and casserole is hot, about 25 minutes.
