Eggplant Parmesan

Eggplant with skin (1.25 lb each)
Low Fat Cream Cheese
Low Fat Parmesan
Spaghetti Sauce (Classico Tomato Basil)
Mozzarella Cheese Shredded
Mushrooms
Onions
B& B Yogurt Butter
Chicken Broth
Mrs Dash Tomato Basil Garlic
Chives (fresh)
Basil (fresh)
Garlic (raw)
Garlic powder

In a saute pan, saute sliced mushrooms, onions, garlic, 1 tsp of the Mrs. Dash and the butter on high heat. Cook until carmelized. Set aside. In a bowl, mix room temperature cream cheese, 1 oz of mozzarella, 2 tbsp of parmesan, chives, garlic powder, basil, 1 tsp of Mrs. Dash. Add the mushroom and onion mixture and blend together. Slice eggplant longways, making 1/4 in long strips. Soak in salt water to remove bitterness. Back in the saute pan (on medium heat), add beef broth and last tsp of Mrs. Dash. Place the eggplant srtips and cook them long enough for them to soften. In a baking dish, place one cup of spaghetti sauce in the bottom and spread to cover. Take the cooked strips of eggplant, place a spoonful of the cheese mixture at one end and roll up the eggplant around the mixture. Place the roll in the baking dish. Repeat with the rest of the eggplant. Cover the eggplant rolls with the other cup of sauce. Use the rest of the parmesan and mozzarella on top. Bake at 375 until cheese browns. Makes 8 rolls, 2 rolls per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user POSITIVELYJEN.