Ingredients: 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices 1 medium onion, chopped 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 teaspoon basil 1/4 teaspoon oregano 1/2 teaspoon onion powder 1/2 teaspoon garlic powder dash of nutmeg 2 tablespoons whole wheat flour 2 cups marinara sauce

Recipe: Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside.

Heat 1/4 cup of water in a large, nonstick skillet and cook the onion over medium-high heat until the liquid has evaporated. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 minutes. Set aside to cool.

Preheat the oven to 350°F.

Place a spoonful of the spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling. Arrange in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for 20 minutes.