Yield: 1 servings
|1 medium||Eggplant; NOT peeled|
|10 ounces||Pkg; (300 gr) frozen spinach, cooked, drained & squeezed dry|
|1 cup||Pressed dry no-fat cottage cheese|
|3 tablespoons||Grated Parmesan cheese|
|2 tablespoons||Fresh basil; minced, (or 1 tbsp dry)|
|¼ cup||Skim milk|
|Salt; pepper, garlic powder to taste|
|2 cups||Tomato sauce|
|¾ cup||Grated low-fat mozarella cheese|
From MealLeaniYumm by Norene Gilletz.
Preheat oven to 350'. Slice eggplant lengthwise into 12 slices, discarding the outer slices. Arrange on a sprayed baking sheet. Bake 10 minutes until soft & pliable.
Meanwhile...process cheeses, spinach, basil, milk & seasonings . Pour 1 cup of tomato sauce into a sprayed 9x13 casserole. Spread filling in a thin layer on each slice of eggplant & roll up tightly. Place seam side down in casserole. Top with remaining sauce & sprinkle lightly with cheese. Bake uncovered 25-30 minutes until golden & bubbling.
This freezes and/or reheats well.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Feb 07, 1999, converted by MM_Buster v2.0l.