Eggplant Roll-Ups

This recipe was a surprise for me. I'm not an eggplant lover, by any means, but Tom is ... so, here you go. Oh, Tom said to add this to our repeat list.

Ingredients:

• 2 large eggplants, peeled, and sliced lengthwise 1/2" thick
• 2 - 3 T water
• 1 onion, coarsely chopped
• 1/2 cup chopped celery
• 1 cup chopped carrot
• 4 cloves garlic, chopped
• 8 ounces baby spinach
• 2 cups spaghetti or marinara sauce
• 1 T. non-salt seasoning
• 6 ounces non-dairy mozzarella-type cheese

Directions:

1. Preheat oven to 350 degrees.
2. Lightly oil a nonstick baking pan.
3. Arrange sliced eggplant in a single layer in the pan. 
4. Bake for about 20 minutes or until flexible enough to roll up easily.
5. Set aside.
6. Heat 2 T. water in a large pan, add onion, celery, carrot, and garlic.
7. Saute until just tender, adding more water if needed.
8. Add the spinach and seasoning.
9. Mix in 3 T. of the pasta sauce and all of the shredded cheese.
10. Spread 1/4 cup of the sauce in the bottom of the baking pan.
11. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan, seam side down.
12. Pour remaining sauce over all.
13. Bake 20 - 30 minutes or until heated through.

Notes: Since I'm not a big fan of eggplant, I used my mandolin to slice it very thin. The recipe also calls for red pepper, but I am allergic. I added mushrooms instead.