Eggplant Rollatina with Marinara Sauce

[Guest guest]

* Exported from MasterCook *

 

Eggplant Rollatina with Marinara Sauce

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups purchased tomato pasta sauce or Easy

Marinara Sauce

1 large eggplant

olive oil spray

1/2 16 oz package extra-firm tofu -- drained

1 tablespoon dried basil

1 teaspoon dried oregano

1 garlic clove -- minced

1 1/2 cups (6 oz) shredded part-skim mozzarella

 

Prepare Marinara Sauce and keep warm or heat purchased sauce.

 

Preheat broiler. Remove stem end and slice eggplant lengthwise into 8 or 10

thin slices. Spray both sides with olive oil spray and place in 1 layer on a

nonstick baking sheet. Broil about 5 minutes or until soft, turning once.

 

Slice tofu crosswise into 8 or 10 equal slices and place on paper towels. Spray

a nonstick baking sheet with olive oil spray. Broil tofu about 5 minutes or

until very lightly browned on top.

 

Preheat oven to 400F. Spray a nonstick baking pan with olive oil spray. Lay

tofu slices over eggplant slices and sprinkle with herbs and garlic. Sprinkle

with 1 cup of the cheese. Roll, starting at a short end, to enclose cheese and

place seam-side down in prepared pan, securing rolls with wooden picks. Spoon

sauce over eggplant and bake about 30 minutes. Sprinkle with remaining cheese

and bake 10 minutes or until cheese melts and sauce is bubbly. Remove wooden

picks before serving.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 60 Calories (kcal); 3g Total Fat; (34% calories from fat); 5g

Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0