1 eggplant, thinly sliced lengthwise (unpeeled) Olive oil for brushing
For the sauce: 2 tbsp. olive oil 1 small onion, diced 2 cloves garlic, minced 1/4 cup chopped fresh parsley 1 tsp. dried oregano 1 15 oz. can tomato sauce 1 small jar of tomato paste Cinnamon and All Spice to taste salt and freshly ground black pepper to taste
For the filling: 3 tbsp. olive oil 1 small onion, diced 1/2 cup chopped parsley Salt and pepper to taste 1 lb. chopped fresh spinach (if frozen – thaw and drain well) 2 cups soft low fat Ricotta ½ cups Fresh Parmesan 4 oz. Low fat Feta cheese, crumbled 1 large egg, lightly beaten
Preparation:
Generously salt the eggplant slices and place them in a colander for half an hour to sweat. The salt will draw out the water and will temper the bitterness of the eggplant. Prepare the sauce:
Heat the olive oil in a saucepan over medium high heat. Saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about one minute. Add the rest of ingredients and simmer covered for about 20 minutes.
Prepare the filling:
In a medium skillet, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Add the parsley and spinach and saute for approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.
In a medium sized mixing bowl, combine Feta, Ricotta grated Parmesan, and the lightly beaten egg. Depending upon how salty your Feta is, you may want to season with more salt and pepper. Fold in the cooled spinach and mix well. Chill the filling in the refrigerator until ready to assemble the dish.
Cook the Eggplant:
Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil and bake at 400. I did each side for 5 mins But watch until soft.
Assemble the dish:
Preheat the oven to 350 degrees. Lightly grease a 9 X 12 roasting pan or baking dish. Place a heaping spoonful of spinach stuffing at the widest end of the eggplant. Roll the stuffing in the eggplant slice and place in the baking dish with the seam on the bottom.Spoon a generous amount of tomato sauce on each roll and bake in a preheated oven at 350 degrees for about 45 minutes or until the ingredients are heated through. I sprinkled some additional Feta and Parmesan cheese on top before baking.
Here is a low cal recipe I just made and so good.
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Olive oil for brushing
For the sauce:
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tsp. dried oregano
1 15 oz. can tomato sauce
1 small jar of tomato paste
Cinnamon and All Spice to taste
salt and freshly ground black pepper to taste
For the filling:
3 tbsp. olive oil
1 small onion, diced
1/2 cup chopped parsley
Salt and pepper to taste
1 lb. chopped fresh spinach (if frozen – thaw and drain well)
2 cups soft low fat Ricotta
½ cups Fresh Parmesan
4 oz. Low fat Feta cheese, crumbled
1 large egg, lightly beaten
Preparation:
Generously salt the eggplant slices and place them in a colander for half an hour to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.
Prepare the sauce:
Heat the olive oil in a saucepan over medium high heat. Saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about one minute. Add the rest of ingredients and simmer covered for about 20 minutes.
Prepare the filling:
In a medium skillet, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Add the parsley and spinach and saute for approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.
In a medium sized mixing bowl, combine Feta, Ricotta grated Parmesan, and the lightly beaten egg. Depending upon how salty your Feta is, you may want to season with more salt and pepper. Fold in the cooled spinach and mix well. Chill the filling in the refrigerator until ready to assemble the dish.
Cook the Eggplant:
Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil and bake at 400. I did each side for 5 mins But watch until soft.
Assemble the dish:
Preheat the oven to 350 degrees. Lightly grease a 9 X 12 roasting pan or baking dish. Place a heaping spoonful of spinach stuffing at the widest end of the eggplant. Roll the stuffing in the eggplant slice and place in the baking dish with the seam on the bottom.Spoon a generous amount of tomato sauce on each roll and bake in a preheated oven at 350 degrees for about 45 minutes or until the ingredients are heated through. I sprinkled some additional Feta and Parmesan cheese on top before baking.