Eggplant Manicotti

Procedure:

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 to loosen any bits of onion stuck to the pan.
Cook until the liquid evaporates again, then stir in 2 more tablespoons of 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 350ºF.
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.