| 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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