Cheese Filled Eggplant with Tomato Pepper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Medium Eggplantolive oil cooking spray1T olive oil1/4c finely chopped onion2 cloves garlic, minced1/2c roasted red peppers2 large tomatoes, seeded, peeled, chopped1/2 tsp dried leaf basil1/4 tsp saltdash pepperFilling:1c part skim ricotta cheese1/4c reduced fat parmesan cheese1/2 tsp dried leaf basil1 to 2 tsp fresh chopped parsley1/4 tsp saltdash pepper
Remove ends from eggplant.
Slice lengthwise into 1/4-inch slices.
Cover a baking sheet with aluminum foil.
Spray a large baking sheet with olive oil and arrange the slices on the baking sheet in a single layer.
Spray the slices with olive oil.
Broil until tender.
Heat oven to 375 degrees.
Heat olive oil in a large skillet over medium heat; add onion and saute just until tender.
Add garlic and saute for 1 minute longer.
Add peppers, tomato, 1/2 tsp basil, 1/4 tsp salt, and a dash of pepper
Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.
Combine the filling ingredients, mixing to blend well.
Spoon half of the tomato mixture into a 2-quart baking dish.
Spoon a few tsp of the cheese mixture onto the bigger end of each slice of egg plant.
I find that spreading and flattening the cheese out helps the rolling process.
Roll up and place on the tomato mixture, seam side down.
Repeat with remaining eggplant slices.
Pour other half of tomato mixture over the roll ups.
Cover the baking dish with foil and bake for 20 minutes.
Garnish with grated parmesan cheese if desired.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNFLOWR311.
Slice lengthwise into 1/4-inch slices.
Cover a baking sheet with aluminum foil.
Spray a large baking sheet with olive oil and arrange the slices on the baking sheet in a single layer.
Spray the slices with olive oil.
Broil until tender.
Heat oven to 375 degrees.
Heat olive oil in a large skillet over medium heat; add onion and saute just until tender.
Add garlic and saute for 1 minute longer.
Add peppers, tomato, 1/2 tsp basil, 1/4 tsp salt, and a dash of pepper
Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.
Combine the filling ingredients, mixing to blend well.
Spoon half of the tomato mixture into a 2-quart baking dish.
Spoon a few tsp of the cheese mixture onto the bigger end of each slice of egg plant.
I find that spreading and flattening the cheese out helps the rolling process.
Roll up and place on the tomato mixture, seam side down.
Repeat with remaining eggplant slices.
Pour other half of tomato mixture over the roll ups.
Cover the baking dish with foil and bake for 20 minutes.
Garnish with grated parmesan cheese if desired.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNFLOWR311.
Nutritional Info Amount Per Serving
- Calories: 135.7
- Total Fat: 6.8 g
- Cholesterol: 17.7 mg
- Sodium: 230.4 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.1 g
- Protein: 7.2 g
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