ROASTED
EGGPLANT ROLLS |
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Makes 4 servings |
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Each serving = 5 |
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2 Tbsp canola oil |
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1 eggplant (1½ lb) peeled & sliced lengthwise (12 pieces) |
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½ cup chopped onion |
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1 can (16 oz.) diced tomatoes |
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1 can (8 oz) tomato sauce |
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1 cup reduced fat ricotta cheese |
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1 cup frozen chopped spinach – squeeze water out |
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¼ cup reduced fat mozzarella |
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1 Tbsp dried basil |
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1 Tbsp dried oregano |
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1 tsp garlic powder |
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1. |
Pre-heat oven 350º. Brush 1 Tbsp of the oil on the sliced eggplant and roast until tender, about 15 minutes. (I turn them after 10 minutes) |
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2. |
Sauté the onion in the remaining 1 tbsp of oil. ( I used less approx 1 tsp) until tender about 3 – 4 minutes. Add the diced tomatoes (w/ juice) and the tomato sauce and simmer ½ hour. You can also add seasonings such as basil, oregano and salt. |
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3. |
In a separate bowl mix the ricotta, spinach mozzarella, basil, oregano and garlic. Add salt and pepper to taste. |
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4. |
Lightly coat a baking dish with oil or spray. Spoon cheese mixture on each slice of eggplant and roll-up jelly style. Place in a baking dish – top with sauce and bake for 30 minutes. |
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