Eggplant roll-ups

Yield: 1 servings

Measure Ingredient
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.

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