(from Larissa84’s recipe box)
Source: Vital JuiceServes 4 people
- 1 medium onion
- 1 medium eggplant
- 1 c. spinach
- 3 Tbsp. canola oil, divided
- 1 (14.5 oz.) can diced tomatoes, no salt added
- nonstick cooking spray
- 1 oz. part-skim mozzarella cheese
- 1 c. part-skim ricotta cheese
- 1 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 (8 oz.) can tomato sauce, no salt added
Heat oven to 350°F.
Peel onion. Rinse eggplant, spinach and onion. Peel eggplant. Cut eggplant lengthwise into 1/4" slices. Chop onion and coarsely chop spinach.
Heat a medium sauté pan over medium heat. Add 1 Tbsp. canola oil and chopped onion. Sauté about 2-3 minutes, until tender. Add canned tomatoes to sauté pan, and simmer, uncovered, for 20-30 minutes or until sauce thickens.
Lightly coat a baking sheet with nonstick cooking spray. Place sliced eggplant in a single layer across the baking sheet and drizzle with 2 Tbsp. canola oil. Use your fingers to rub oil over eggplant slices.
Roast eggplant about 15 minutes in the oven, until tender. Remove dish from oven. Grate mozzarella cheese. In a medium bowl, mix ricotta, mozzarella, spinach, basil, oregano, garlic powder, salt and black pepper. Spoon 2 Tbsp. of cheese mixture on each slice of eggplant and roll up. Continue until all eggplant is used.
Lightly coat baking dish with nonstick cooking spray. Place all rolled eggplant pieces in the baking dish. Add canned tomato sauce to tomato-onion mixture in sauté pan; pour over rolled eggplant.
Bake for 30 minutes, until sauce is bubbly and cheese is melted.