Stuffed Eggplant

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
Saute:
1 onion, diced
2 cloves garlic, minced
sliced mushrooms
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.

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