Eggplant rollups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 1 | cup | Nonfat ricotta cheese |
| 1 | pack | Lite tofu; firm |
| 1 | pack | Frozen spinach; thawed, drained and chopped fine |
| 4 | tablespoons | Onion; finely chopped |
| 26 | ounces | Lowfat pasta sauce with mushrooms |
| Salt and pepper; to taste | ||
Directions
Slice eggplant lengthwise ¼ inch thick. Discard the first slice as you do not want whole skin. Spray a large cookie sheet with non-stick coating. Lay eggplant slices on sheet, place under broiler and cook for 1-2 minutes on each side.
In a large mixing bowl, mix together ricotta cheese, tofu, spinach, onion, salt and pepper. Spread the cheese mixture evenly over each eggplant and slice. Roll up each slice and place in a 3-qt casserole dish that has been sprayed with cooking spray. Pour pasta sauce over rollups.
Cover and bake in a 350F oven for one hour.
Per Serving: Calories 118, fat 0.9, protein 10.9, sodium 950mg Recipe by: Richard Collins, MD in "Great Life" HFS magazine Posted to Digest eat-lf.v097.n002 by "Ellen C." <ellen@...> on Jan 2, 1998