| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 1 | md | Eggplant; NOT peeled |
| 10 | oz | Pkg; (300 gr) frozen spinach, cooked, drained & squeezed dry |
| 1 | c | Pressed dry no-fat cottage cheese |
| 3 | tb | Grated Parmesan cheese |
| 2 | tb | Fresh basil; minced, (or 1 tbsp dry) |
| 1/4 | c | Skim milk |
| Salt; pepper, garlic powder to taste | ||
| 2 | c | Tomato sauce |
| 3/4 | c | Grated low-fat mozarella cheese |
INSTRUCTIONS
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@hotmail.com> on Feb 07, 1999, converted by MM_Buster v2.0l.
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