If you haven't tried eggplant, filling it with cheese and topping it with tomato sauce is a great first way to try it. We must admit anything with this much cheese is fine by us!
1 large eggplant, thinly sliced from top to bottom
1 cup kale, green onion, parsley or other greens, finely chopped
1/2 cup ricotta cheese, 1/2 cup cottage cheese mixed together totaling 1 cup
1 cup shredded mozzarella cheese
2 cloves garlic, finely chopped (add less if your child finds garlic "spicy")
1/2 teaspoon salt
tomato sauce to dip
Preheat oven to 350° F. Begin by thinly slicing eggplant from top to bottom. You may want to remove some of the skin as it can be rubbery, but leave some for appearance. Brush with olive oil or butter and lightly salt. Lay slices on a baking sheet and cook slightly until pieces can roll easily and eggplant is slightly tender.
Meanwhile, in a large bowl combine the greens with cheeses, garlic, and salt.
Next spread cheese mixture evenly over the length of each eggplant strip. Roll each piece up.
Then place the eggplant rolls back onto baking sheet and pop back into oven just long enough to warm and melt cheese, but make sure not to overcook.
Lastly, place on a fancy plate and drizzle tomato sauce over your rollups or place to the side for easy dipping. Enjoy!