Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce

• For the sauce
• crushed tomatoes↗1

  (16 ounce) can

• medium sweet onion↗1

  chopped

• minced garlic cloves2
• chopped mushrooms1 1⁄2 cups
• chopped basil2 tablespoons
• dried oregano↗1 tablespoon
• salt and pepper
• For the eggplants rolls
• medium eggplant↗1
• artichokes8 ounces

  chopped

• frozen chopped spinach1 cup

  drained and chopped

• creamy gorgonzola↗8 ounces
• mozzarella cheese↗2 ounces

  cubed

• salt and pepper
• ounce grated parmesan cheese1
• chopped basil (to garnish)

Step-by-step instructions

1. 1

   Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.

2. 2

   Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.

3. 3

   While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.

4. 4

   Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.

5. 5

   Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.

6. 6

   Repeat with the rest of the rolls.

7. 7

   Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.

8. 8

   Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.