• Preheat oven to 350 degrees.

Preparing your eggplant

• Clean your eggplant and cut off each end of the plant.
• Slice your eggplant lengthwise about 1/2 inch thick.
• Lay your slices on a large baking sheet.
• Pat dry each slice with a paper towel.
• Brush a little oil then sprinkle each slice with salt and pepper.
• Bake for 18 minutes, then let cool until you are ready to assemble your rolls.

Preparing your Orzo Filling

• Make your orzo pasta according to the package instructions. Save 2 cups of your pasta water before draining.
• In a large pot, begin to sauté your onions and mushrooms using your oil of choice.
• Once onions begin to look translucent stir in seasonings and minced garlic.
• Stir in your orzo pasta.
• Toss in your spinach pasta water while giving everything a good stir. Cover your pot and turn heat down to low.

Now it's time to assemble your eggplant rolls.

• First, start by adding sauce to the bottom of your baking dish and spread out evenly.
• Take one slice of eggplant, spread marinara sauce on the slice, then add a spoonful of your orzo mixture.
• Roll the eggplant, then place it in the dish seam down.
• Continue to do this until you have no more rolls or your dish is filled to capacity.
• Top your rolls with more sauce and your mozzarella cheese.
• Bake for 20-25 minutes, or until cheese has completely melted.
• Enjoy!
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