Dr. Oz Eggplant Roll-Ups

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Dr. Oz Eggplant Roll-Ups calories by ingredient

Introduction

Dr. Oz Dr. Joel Fuhrman's 7-Day Crash Diet Dr. Oz Dr. Joel Fuhrman's 7-Day Crash Diet

Minutes to Prepare: 15

Minutes to Cook: 60

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 Prego® No Salt Added Pasta Sauce

Directions

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.