Italian Veggie Stuffed Steak

Preheat oven to 325 degrees.

1 box chopped spinach
1 bag grilled eggplant
1 tbs finely minced garlic
1 1/2 tbs grated cheese
1/4 tsp black pepper
6 thin pieces of top round steak, each about 4-5 ounces**
6 thin slices provolone cheese
1 jar, 25 oz favorite spaghetti sauce or marinara*

Thaw spinach, squeeze out as much water as possible
Thaw eggplant, chop into bite sized pieces

Put in a large bowl, mix in garlic, grated cheese and black pepper




In a 9x13" pan put about half cup of the sauce. Add more if it isn't making a thin layer on the bottom.

Lay out steak pieces.
Put slice of cheese on end of steak.
 Put a loosely packed half cup of veggie mixture on top of cheese.

 Roll up the steak, starting at the cheese end.
Place roll seam down in pan. Repeat with the rest.

Pour the rest of the jar of sauce over the top. If using a chunky sauce, use a spoon to make sure you get sauce on top of the rolls.

Cover the pan tightly with foil and place it in the oven.
Cook for about an hour and half.
The rolls should be tender and cooked all the way through.

Served with some of the yummy stuff from the bottom of the pan spooned over the top. Can be served with almost anything, potatoes, rice, pasta.

** you can use any lean cut of steak, just make sure it's thin. You can also pound it out to about 1/4" thick with a meat mallet.

* because the sauce I used was something on the sweet side, I sprinkled the top with a little basil and oregano