Categories: Appetizer, Vegetable
Ingredients
- 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
Directions
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Heat oven to 350°F.
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Peel onion. Rinse eggplant, spinach and onion. Peel eggplant. Cut eggplant lengthwise into 1/4" slices. Chop onion and coarsely chop spinach.
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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.
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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.
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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.
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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.
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Bake for 30 minutes, until sauce is bubbly and cheese is melted.