Eggplant Cream Cheese Rollatini

No meat, no pasta makes this a dish that's light and very easy to digest.  But not light on taste.  I changed up the usual ricotta for cream cheese. Not bad, not bad.

1 large eggplant
olive oil
4-6 roasted red peppers

1/2 cup cream cheese
1/4 cup parmesan
2 tbsps 10% cream
1  1/2 cups spinach, chopped
1 egg
3 cloves garlic, minced
2  1/2 cups shredded mozzarella (divided)
salt and pepper to taste

2 cups tomato sauce (divided)

Slice the eggplant into long thin pieces.  Brush with olive oil, place on a parchment lined baking sheet and bake in a 400 F oven for 5-6 minutes.

When they are cooked and cool enough to handle gently take each slice of eggplant and place a piece of roasted red pepper on top.  Next mix cream cheese, parmesan, cream, spinach, egg, garlic, 1  1/2 cups mozzarella, and salt and pepper to taste.  Divide equally and spread onto the eggplant slice topped with red pepper.  (I had 13 pieces of eggplant out of this large one).

Spread 1/2 cup tomato sauce on the bottom of a 13 X 9 casserole dish.
Roll up and place seam side down in the tomato sauce.

Top with remaining 1 1/2 cups tomato sauce and 1 cup mozzarella.

Cover with foil and bake at 350 F for 45 minutes.
Uncover and return to the oven for a further 15 minutes.

Broil if you like for a couple of minutes.

Serves 4-6