INGREDIENTS

INSTRUCTIONS

SERVINGS LACTO  Extra ricotta filling from this easy recipe makes a
great sandwich  spread and pasta sauce.  FILLING: in food processor,
puree all filling ingredients. Transfer  to bowl and refrigerate until
ready to use.  If desired, salt eggplant slices and let sit 30 minutes.
Rinse, drain  and blot dry.  Lightly spray nonstick baking sheet with
cooking spray; arrange  eggplant slices in a single layer on sheet.
Broil eggplant 2 to 3  inches from heat until softened, 3 to 5 minutes.
Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x-
12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in
center of each eggplant slice; roll. Arrange rolls in baking dish,
seam-side down. Top rolls with remaining sauce; sprinkle with
mozzarella. Bake until eggplant is tender and heated through, 25 to  30
minutes.  PER SERVING: 308 CAL.; 19G PROT.; 16G TOTAL FAT (7G SAT.
FAT); 270G  CARB.; 37MG CHOL.; 1,024MG SOD.; 4G FIBER.  VARIATION: Add
1 oz. reconstituted sun-dried tomatoes to filling.  NOTE: Depending on
size of eggplant used, there may be extra filling.  Use it as a
sandwich spread, toss it with hot pasta, or thin it with  a little
water left from boiling pasta for dipping.  Recipe by Steven
Petusevsky.  Converted by MC_Buster.  Recipe by: Vegetarian Times,
December 1998, page 35  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1103
Calories From Fat: 470
Total Fat: 54g
Cholesterol: 154.4mg
Sodium: 1066.9mg
Potassium: 3891.7mg
Carbohydrates: 90.4g
Fiber: 43.5g
Sugar: 19.9g
Protein: 85.5g