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I might be an eggplant girl now! That’s a strange sentence.
Preheat oven to 375 F.
Pulse the cherry tomatoes in a food processor until smooth. Add the canned tomatoes and pulse to combine. Spoon about a cup of tomato sauce over the bottom of a 2-quart baking dish.
In batches, place 2 slices of eggplant on a microwave safe dish and cook on high for 3 to 4 minutes, until pliable. Continue with the remaining slices.
Arrange a few paper towels on a rimmed baking sheet and place the hot eggplant slices on top. Press each slice with paper towels to absorb as much moisture as possible.
In the meantime, combine the ricotta, Parmesan, egg, garlic, basil and a pinch of coarse salt and pepper in a small bowl. Stir to combine.
Spoon the ricotta mixture in the center of each eggplant slice. Top that with some torn spinach. Roll the eggplant slices up and place in the baking dish, seam side down. Pour the remaining sauce over the roll ups. Sprinkle with mozzarella cheese. Yes.
Bake for 20-25 minutes, until the cheese is melted. If it’s not browning and bubbly like you want, flip the oven to broil at the very end to finish her off.
Serve with fresh basil and dig. in.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!