| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Part-skim ricotta cheese |
| 1 |
c |
Loosely packed fresh basil leaves |
| 1 |
c |
Loosely packed fresh parsley |
| 1/2 |
c |
Loosely packed fresh spinach leaves |
| 1 |
tb |
Toasted pine nuts |
| 1 |
tb |
Grated Parmesan cheese |
| 2 |
|
Cloves garlic; minced |
|
|
Freshly ground black pepper |
| 1 |
|
Eggplant |
| 1/4 |
|
Inch; ¥ |
| 1 |
|
Thick cut lengthwise into slices |
| 2 |
c |
Marinara or tomato sauce |
| 1/2 |
c |
Shredded low-fat mozzarella |
INSTRUCTIONS
FILLING
ROLLS
4 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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