| 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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