Eggplant Roll Ups

I had an eggplant that I had to use up. My husband loves eggplant, but not my daughter so much, so it is hard to use it unless I make something just for him. So that is what I did...since my daughter had a friend over to watch The Bachelorette, when I fix dinner for them, I made stuffed poblano peppers for them, because my husband doesn't like peppers...so I guess it was a win win, but a little busy for me.

For the eggplant I hand sliced it so the slices could of been a little more even...should of got my slicer out of the drawer, but you know how it goes, it was just week a night dinner. You can grill them or use a grill pan, but I placed them on a stoneware sheet and oven roasted until soft.
 Ingredients:

• 2 medium eggplant sliced thin about 1/4 inch (brushed w/oil, salt and baked until soft)
• 8 oz spinach I use chopped frozen in a bag
• 1 small onion or shallot chopped
• 4 oz mushrooms sliced or chopped
• 3 oz cream cheese
• 2 cloves garlic chopped
• 1/2 cup Parmesan cheese
• 2 tablespoons pine nuts toasted (optional)
• 1 teaspoon Penzey's Mural of Flavor (or Italian seasoning)
• 1 squeeze lemon juice
• 1 pinch of nutmeg
• a few fresh basil leaves
•  salt and pepper to taste
• tomato sauce as needed (I use a prepared marinara sauce) 

In a skillet saute the onion, garlic, and mushrooms for about 3-5 minutes until the onions are soft, and mushrooms are cooked. Add the spinach and cook some of the moisture out, squeeze the lemon juice over the spinach, add the nutmeg, seasoning and cream cheese, cook until the cheese is melted and stir to blend. Finally add in the Parmesan and pine nuts (I like to toast the pine nuts first) salt and pepper to taste, mix well.

Place a basil leaf and a spoonful of the filling mixture at one end of the eggplant slice, roll up and secure with a toothpick if needed. Place the roll seam side down in a baking dish with some sauce on the bottom. Sprinkle a little cheese over the top.

Bake at 375 degrees for 20 - 25 minutes until the cheese melts and it's bubbly.