| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Appetizers, Casseroles, Tofu, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | md | Eggplant |
| 1 | c | Nonfat ricotta cheese |
| 1 | pk | Lite tofu; firm |
| 1 | pk | Frozen spinach; thawed, drained and chopped fine |
| 4 | tb | Onion; finely chopped |
| 26 | oz | Lowfat pasta sauce with mushrooms |
| Salt and pepper; to taste |
INSTRUCTIONS
Slice eggplant lengthwise 1/4 inch thick. Discard the first slice as you do not want whole skin. Spray a large cookie sheet with non-stick coating. Lay eggplant slices on sheet, place under broiler and cook for 1-2 minutes on each side. In a large mixing bowl, mix together ricotta cheese, tofu, spinach, onion, salt and pepper. Spread the cheese mixture evenly over each eggplant and slice. Roll up each slice and place in a 3-qt casserole dish that has been sprayed with cooking spray. Pour pasta sauce over rollups. Cover and bake in a 350F oven for one hour. Per Serving: Calories 118, fat 0.9, protein 10.9, sodium 950mg Recipe by: Richard Collins, MD in "Great Life" HFS magazine Posted to Digest eat-lf.v097.n002 by "Ellen C." <ellen@elekta.com> on Jan 2, 1998
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