Dr. Oz Eggplant Roll-Ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 eggplant, peeled (yield from 1 Eggplant, fresh .5 fl oz Water, tap 74 gram(s) bell pepper, red, sweet, raw 1 medium (2-1/2" dia) Onions, raw 1 cup, chopped Carrots, raw 1 cup, diced Celery, raw 4 clove Garlic 1 cup Baby Spinach (raw) 3 tsp Mrs. Dash (R) Original Blend 6 oz Mozzarella Cheese, part skim milk 2 cup PregoŽ No Salt Added Pasta Sauce
Preheat oven to 350°F. Lightly oil a non-stick baking pan. Arrange sliced eggplant (cut lengthwise) in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the two red bell peppers, onion, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and seasoning and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PUTERMOMMA.
Heat 2 tablespoons water in a large pan, add the two red bell peppers, onion, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and seasoning and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PUTERMOMMA.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 6.9 g
- Cholesterol: 16.4 mg
- Sodium: 202.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 7.5 g
- Protein: 10.8 g
Member Reviews
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IRISHPEPPER
I never liked eggplant until I tried this recipe. I couldn't roll up the eggplant so I just spread the ingredients over the sliced baked eggplant. Poured on the sauce and baked all. Served with asparagus on the side it was not only a great tasting dish but very nice looking, with all the colours. I - 5/14/16