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Eggplant Rollups

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Title: Eggplant Rollups
Yield: 6 Servings
Categories: Appetizers, Casseroles, Tofu, Vegetables, Vegetarian

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


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." on Jan
2, 1998

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