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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a pretty dish to make for everyday or special occasions. It can be a main course or side dish. This is a good recipe for any season and a good choice for those trying to avoid carbohydrates. Ingredients:
1 tablespoon olive oil |
4 large shallots, sliced |
4 garlic cloves |
24 ounces roasted tomato and garlic pasta sauce |
1/2 cup orange juice |
2 medium eggplants, cut lengthwise into 1/2 inch slices |
nonstick cooking spray |
4 ounces ricotta cheese |
4 black olives, minced |
1 teaspoon capers, chopped |
1 tablespoon fresh parsley, chopped |
Directions:
1. Heat oil in a medium skillet over medium heat.
2. Cook shallots and garlic until soft, about 1 minute, reduce heat, cook until golden, 3 to 5 minutes.
3. Add tomato sauce and orange juice, bring to a boil.
4. Lower heat; simmer about 5 minutes.
5. Pour into a 9 X 13 baking dish.
6. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
7. Heat oven to 400°F.
8. In a separate bowl, combine cheese, olives, capers and parsley.
9. Place 1 tablespoon of filling at the end of each eggplant slice; roll up.
10. Lay seam side down in dish with the sauce and bake 10 to 15 minutes.
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