Eggplant Rollantini

Tomato Sauce:
8 plum tomatoes
1/2 cup fresh basil
2 cloves of garlic
1 tsp sea salt
1/2 tsp coarsely ground pepper
1 packet of splenda (optional)

Filling:
1 head of cauliflower, florets
1/2 cup of diced large onion
1 tsp of salt
1/2 tsp pepper
2 tsp of butter buds

1 eggplant, sliced lengthwise
pam non stick cooking spray

Tomato Sauce:
1- Pour boiling water over 8 plum tomatoes. Leave for 5-10 min.
2-Peel skins off of tomatoes.
3-Coursely chop the tomatoes and place in for a quick pulse in a food processor for chunky sauce.
4-Spray a pot with Pam and heat minced garlic on a low-medium flame. Once garlic begins cooking, add coarsely choped tomatoes, coarsely chopped basil and 1 tsp of salt and 1/2 tsp of pepper. Add 1/2-1 packet of splenda if you like sweet tomato sauce.
5-Cook until sauce becomes less watery.

Eggplant-
1-Cut eggplant into 1/2 in long sections.
2-Spray a pan with Pam and place as many sections as you can on the pan. Sprinkle with salt, pepper and garlic.
3-Flip after about 2-3 minutes and grill other side.

Cauliflower Stuffing:
1-Wash cauliflower and place florets into food processor. Grind to rice like consistency.
2- Chop 1/2 cup of onion or use food processor, and cook to transparnecy in Pam covered pan.
3-Add cauliflower and stir frequently. Add 1 tsp of salt and 1 tsp on butter buds.

Roll about 2 tbsp of stuffing into each piece of eggplant. Cover with tomato sauce and place in an aluminum pan and bake for 20-30 min at 350. Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user COOKINWDRSARA.