Ingredients
12 oz. whole grain spaghetti
1 eggplant, peeled and cut lengthwise into 8 slices
2 tbsp. olive oil
2 cloves minced garlic
1 jar tomato sauce
3/4 cup shredded Parmesan cheese
Directions
Preheat oven to 350 degrees.
Cook spaghetti according to package directions and drain.
Heat olive oil in in large skillet. Saute minced garlic one minute.
Cook eggplant slices in skillet until soft enough to roll up.
Remove eggplant from skillet and place on paper towels to soak up excess oil.
Spoon tomato sauce into a baking pan.
Spoon a heaping serving of spaghetti onto each slice of eggplant.
Roll eggplant slices over spaghetti.
Place eggplant slices seam side down into baking dish.
Top with Parmesan cheese.
Spoon a bit of tomato sauce over eggplant slices.
Bake until cheese has melted.
Serve immediately.
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