Stuffed eggplant rolls

Yield: 6 servings

Measure Ingredient
1 small Eggplant (about 1 1/4 pound)
1 pack Frozen chopped spinach, thawed and squeezed dry (10 ounces)
1 small Onion, diced
8 eaches Ounces part-skim ricotta cheese (1 container)
1 cup Fat-free shredded mozarella cheese (1/2 of 8 ounce package)
¼ teaspoon Dried oregano leaves
\N \N Salt
1 teaspoon Salad oil
1 can Tomato sauce (15 ounces)
1 teaspoon Sugar
¼ teaspoon Crushed red pepper flakes
2 tablespoons Grated Parmesan cheese


Preheat the broiler (if oven manufacturer directs). Spray a large cookie sheet with nonstick cooking spray.

Cut the eggplant lengthwise into twelve ⅛-inch thick slices.

Arrange as many slices as possible in one layer on the cookie sheet.

Broil, turning once, for about 6 minutes, until the eggplant is tender and lightly browned on both sides. Repeat with the remaining eggplant slices. Set the oven control to 400F.

Meanwhile, mix the spinach, ricotta cheese, mozzarella cheese, oregano and ¼ teaspoon of salt in a small bowl. Place a nonstick 10-inch skillet over medium heat and add the salad oil and 2 tablespoons of water. Cook the onion until tender and lightly browned. Stir in the tomato sauce, sugar, crushed red pepper, ¼ teaspoon of salt and 1 cup of water. Heat to the boil over high heat.

Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Starting along the narrow end of an eggplant slice, evenly spoon about 2 rounded tablespoons of the spinach-cheese mixture in a ½-inch wide strip. Roll the eggplant slice jellyroll fashion. Repeat with the remaining eggplant slices and spinach-cheese mixture.

Place the eggplant rolls, seam-side down, in a shallow 3-quart casserole or a 13-by-9-inch glass baking dish. Top with the tomato sauce mixture. Sprinkle evenly with the Parmesan cheese. Bake for 15 minutes, until heated through.

Makes 6 main-dish servings. Per serving: 160 Calories; 5 g Fat; 16 mg Cholesterol; 910 mg Sodium. [Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Posted by Frd Peters.

Submitted By FRED PETERS On 01-23-95

Similar recipes