My friend Shari created this recipe, I’ve only made some minor changes. Think of this as eggplant rollatini with a twist.
For the Filling:
Mash chickpeas in a bowl
1 onion, diced
2 cloves garlic, minced
chopped spinach (add at the end or use frozen spinach)
Add to the chickpeas along with seasoned breadcrumbs to bind the mixture together. Add salt & pepper to taste. If the filling seems dry add a spoonful of tomato sauce.
Peel Eggplant and slice in paper thin strips, lengthwise.
Saute the eggplant in olive oil until translucent.
Put a little stuffing on each slice of eggplant and roll up.
Put tomato sauce in the bottom of a baking pan, add rolls, top each roll with a slice of mozzarella, cover and bake at 350˚ for 30 minutes.