Stuffed Eggplant Rolls (Bourekakia)

Stuffed Eggplant Rolls (Bourekakia)
ingredients
all
4 lbs. eggplant
thinly sliced lengthwise
Salt
3 tbsp. olive oil
1 small onion
diced
1/2 cup parsley
chopped
1 bunch fresh spinach
chopped, (if frozen – thaw and drain well)
Salt and pepper
to taste
2 each red peppers
roasted and diced
2 cups soft Myzithra cheese or Ricotta
2 cups Kefalotyri or Parmesan
grated
4 oz. Feta cheese
crumbled
1 large egg
lightly beaten
Olive oil for brushing
2 tbsp. olive oil
1 small onion
diced
2 cloves garlic
minced
1/4 cup fresh parsley
chopped
1 tsp. dried oregano
2 cups tomatoes
crushed
1 tsp. sugar
1/2 cup water
For the Stuffed Eggplant
1
Generously salt the eggplant slices and place them in a colander for half an hour to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.
2
In a medium saute pan, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Add the parsley and spinach and saute for approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.
3
In a medium sized mixing bowl, combine Feta, Myzithra, (Ricotta) grated Kefalotyri (Parmesan), diced red pepper (if using) and the lightly beaten egg. Depending upon how salty your Feta is, you may want to season with more salt and pepper. Fold in the cooled spinach and mix well. Chill the filling in the refrigerator until ready to assemble the dish.
4
Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil and grill over medium high heat turning once. I cooked each side for about 5 minutes each side.
5
Preheat the oven to 350 degrees. Lightly grease a 9 X 12 roasting pan or baking dish. Place a heaping spoonful of spinach stuffing at the widest end of the eggplant. Roll the stuffing in the eggplant slice and place in the baking dish with the seam on the bottom.
For the Tomato Sauce
6
Heat the olive oil in a saucepan over medium high heat. Saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about one minute. Add the parsley, oregano, tomato puree, sugar, and water and simmer covered for about 20 minutes.
To Serve
7
Spoon a generous amount of tomato sauce on each roll and bake in a preheated oven at 350 degrees for about 45 minutes or until the ingredients are heated through. I sprinkled some additional Feta cheese on top before baking.