Makes 4 servings


Each serving = 5


2 Tbsp canola oil

1 eggplant (1½ lb) peeled & sliced lengthwise (12 pieces)

½ cup chopped onion

1 can (16 oz.) diced tomatoes

1 can (8 oz) tomato sauce

1 cup reduced fat ricotta cheese

1 cup frozen chopped spinach – squeeze water out

¼ cup reduced fat mozzarella

1 Tbsp dried basil

1 Tbsp dried oregano

1 tsp garlic powder



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)


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.


In a separate bowl mix the ricotta, spinach mozzarella, basil, oregano and garlic.  Add salt and pepper to taste.


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.