~Roasted Eggplant Rolls~
Baking rather then frying makes a yummy healthy dish
2TBSP extra virgin olive oil
1 eggplant (1 1/2lb) peeled and sliced lengthwise 1/4" thick
1/2 cup chopped onion
1 can (16oz) diced tomatoes
1 c reduced fat ricotta
1 c coarsely chopped spinach
1/4 c reduced fat mozzarella
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp garlic powder or better yet fresh crushed garlic
1 c tomato sauce
1. Preheat the oven to 350
Brush 1 Tbsp of the oil over the sliced eggplant, and roast until tender, about 15 minutes.
2. Saute the onion in the remaining 1 Tbsp of oil until tender, about 3 to 4 minutes. Add the tomato (with juice) and simmer for 15 minutes.
3. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic. Add salt and pepper to taste.
4. Lightly coat a baking dish with cooking spray. Spoon the cheese mixture on each slice of eggplant, and roll up like a jelly roll. Place the eggplant in the dish. Continue until all the eggplant is used.
5. Top with the tomato sauce, and bake for 30 minutes.
makes 4 servings