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Eggplant and Pine Nut Rolled Lasagna

kept byKarin

Serves 4 (easily adapted)

8 Lasagna Noodles
1 Eggplant
Olive Oil
Black Pepper
2+ Cups Marinara Sauce (your favorite)
2 Slices Bread, toasted (or prepared breadcrumbs)

Pine Nut Spread
1 Cup Pine Nuts
1 Tbs Water
1/2 tsp White Wine Vinegar, or lemon juice
1 tsp Dried Italian Herbs
1/4 – 1/2 tsp Salt

Variation Ideas:
Add 1/3 Cup of Sun Dried tomatoes to pine nut spread
Add 1 Cup of sauteed spinach when filling
Add fresh baby spinach leaves when filling
Add 1 Cup of sauteed mushrooms when filling
Add strips of sauteed summer squash when filling



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