Roasted Eggplant (Aubergine) Rolls |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A healthy version to something usually called eggplant rolatini in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!! Ingredients:
2 tablespoons canola oil |
1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick) |
1/2 cup chopped onion |
1 (16 ounce) can diced tomatoes |
1/4 cup reduced-fat mozzarella cheese |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1 teaspoon garlic powder |
1 cup tomato sauce |
1 cup fat-free ricotta cheese (or reduced fat) |
1 cup coarsely chopped spinach |
Directions:
1. Preheat the oven to 350 degrees.
2. Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
3. Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
4. Add the tomatoes (with the juice), and simmer for 15 minutes.
5. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
6. Add salt and peper to taste.
7. Lightly coat a baking dish with cooking spray.
8. Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
9. Place the eggplant in the dish.
10. Continue until all the eggplant is used.
11. Top with the tomato sauce, and bake for 30 minutes.
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