Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 * Exported from MasterCook * Eggplant Rollups Recipe By : The Cooking Cardiologist, by Richard Collins, page 97 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 1 cup fat-free ricotta cheese 1/4 cup Firm Mori-Nu Lite Silken Tofu 1 package frozen spinach -- chopped fine 4 tablespoons onion -- chopped fine 26 ounces Healthy Choice Extra Chunky Mushroom Pasta Sauce salt and pepper Serving Size: 6 Slice eggplant lengthwise 1/4 inch thick. Discard the first slice as you do not want the whole skin. Spray a large cookie sheet, lay eggplant slices on sheet, place under oven broiler, broil both sides very carefully 1-2 minutes each side. Set aside. In a large mixing bowl, mix together ricotta cheese, tofu, spinach (thawed and very well drained) onion, salt and pepper to taste. Spread this mixture evenly over each eggplant slice. Roll up each slice and place in a sprayed 3 quart casserole dish. Pour the pasta sauce over the rollups. Cover and bake in 350 degree oven for one hour. Nutritional analysis. Calories 118, Fat .9, Cholesterol 2, Protein 10.9, Sodium 950. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.