Eggplant Rollatini

This recipe owes a lot to Isa Moskowitz and Terry Romero's recipe in their cookbook Veganomicon, although my version is obviously not vegan because of all the cheese.

Ingredients
>One eggplant (peeled, and cut into 1/3 inch slices, lengthwise)
>Pasta sauce (I endorse Paul Newman Marinara sauce)
>1.5 cups Ricotta cheese
> 2 T pine nuts (more is better)
> salt, pepper, basil
> 1/2 cup mozzarella
> 2T parmesan cheese
> 1.25 cup water
>1T + 1t corn starch
> Bread crumbs or flour (season with salt and pepper or even garlic)
> 1 c fresh spinach

Take the eggplant slices and dewater them by salting them and letting them stand for one hour. Rinse off the salt and pat dry.

One of the Veganomicon ideas that I like is using corn starch to hold the breading on rather than egg. Make a sauce by heating the corn starch in water. This takes about 5 minutes in the microwave on high heat at first, and then low heat with occasional stirring.

Dip the eggplant slices in the corn starch solution, then cover with bread crumbs. Place on an oiled cookie sheet.

Bake the eggplant slices until brown, turning once. 350F for 30 minutes.

Make a mixture of the pine nuts, mozzarella, and ricotta. Add salt to taste. (if all you have is canned spinach mix it in here too.)

Allow the eggplant slices to cool. Place several spinach leaves and 2-3 T of cheese filling inside the eggplant slice. Roll it and place it into a baking pan. (Cover the bottom of the baking pan with tomato sauce.

When finished, spoon additional sauce on the top, and sprinkle on the parmesan cheese. Bake until the cheese filling is hot, about 35 minutes at 350 F.