ingredients that are required for this recipe : 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 (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) to loosen any bits of onion stuck to the pan. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water (tap water should be fine unless the recipe calls for bottled 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.