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1
Preheat oven to 450 degrees.
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2
Spray 2 nonstick baking sheets with nonstick cooking spray; set aside.
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3
Trim ends from eggplants; cut lengthwise into 1/4 inch thick slices.
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4
Discard outside slices that are mostly skin.
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5
(you will have about 16 slices).
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6
Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices.
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7
Arrange slices in single layer on baking sheets.
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8
Bake 10 to 12 minutes or until slightly golden brown on bottom.
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9
Turn slices over and bake 10 to 12 minutes more or until golden on both sides and tender (slices may not brown evenly; turn slices as they brown.
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10
Some very dark spots will occur).
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11
Transfer slices to plate; cool.
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12
Meanwhile, stlr cream cheese in small bowl until smooth.
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13
Add sour cream, green onion, tomatoes, garlic, oregano and pepper; stir until blended.
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14
Place eggplant slices on work surface; spread about 1 teaspoon cream cheese mixture evenly over each slice.
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15
Arrange spinach leaves on to leavign 1/2 inch boarder.
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16
Roll up, beginning at narrower end; aly rolls seam side down on servign platter.
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17
(if making ahead, cover and refrigerate up to 2 days.
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18
Bring to room temperature before serving).
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19
Serve with warn spaghetti sauce.
