Eggplant Cannelloni with Roasted Tomato Sauce Recipe - Authentic Italian Dish

Ingredients

• 1 tbsp olive oil
• 10 plum tomatoes
• 1 small onion, sliced
• 4 cloves garlic, peeled
• 1 large eggplant
• 10 oz (283 g) package of frozen chopped spinach, thawed and squeezed dry
• 1 cup low-fat ricotta cheese
• 2 egg whites
• 2 tbsp chopped fresh herbs, such as basil, oregano, and parsley
• 2 tbsp grated parmesan cheese