Eggplant Involtini Primavera

In spite of my decision to revert to my carnivorous ways of old, I still hold a soft spot for a good vegetarian meal and cook them as often as I can.  This one got the high praise of being devoured in one sitting by several die-hard carnivores, one of whom is skeptical about eggplant.  I consider that a win!

Eggplant Involtini Primavera 

 1/4 C olive oil
1 large Italian eggplant (or 2 smaller ones)
4 cloves garlic, chopped
1 leek (white only), chopped
1 red bell pepper, chopped (this one was gigantic, maybe use 2 if yours aren't bruisers)
1/2 lb baby spinach
4 oz cream cheese
10 marinated mushrooms (regular mushrooms will work in a pinch, just add extra spices)
salt
pepper
1/2-1 t Italian seasoning
1 pint spaghetti sauce
1/3 C shredded cheddar

Preheat oven to 350°.

Slice eggplant lengthwise, as thinly as possible (1/4" or so).  Pan fry over medium heat in olive oil, ~2 minutes per side, until softened.  Place on paper towel to drain.

In same frying pan, sauté leek ~2 minutes, add garlic & sauté 2-3 more minutes, until leek begins to brown slightly.  Add bell pepper and sauté 2-3 minutes, until softened.  Add spinach and cook until wilted.  Add mushrooms, cream cheese and spices.  Stir until cheese is melted and spinach fully collapsed.  Remove from heat.

In greased 8x10 pan, roll eggplant slices around filling (or fold in half, which seems to be easier if you used a smaller eggplant).  Cover with spaghetti sauce and scatter cheddar cheese on top.  Bake for 25-30 minutes, or until cheese is melted and starting to brown just slightly.

Serves 3 hungry people!  This would probably serve 4-6 if dinner included side dishes, which we skipped entirely.  :)