Eggplant Rolls Stuffed with Spaghetti

Preheat oven to 425

line a baking sheet with foil, spray with non-stick spray

brush eggplant slices on both sides with seasoned olive oil, roast in oven until soft and golden but not crisp at all about 20 minutes turning oncem cool

Line a baking dish big enough to hold eggplant rolls I one layer with a liitle marinara sauce

Place a bundle of alfreado spaghetti on the end of each eggplant slice , roll up to enclose place seam side down in baking dish on marinara sauce, top with more marinara sauce, then add cheese evenly over top and sprinkle with the Italian seasoning

Bake at 425 just until cheese melts and everything is hot, about 20 minutes