Stuffed and Rolled Eggplant Marinara

(1 vote)

2 servings olive oil cooking spray (2 seconds of spray)
1 tablespoon olive oil
5 garlic cloves, peeled and minced
6 ounces tomato paste
5 pounds tomatoes, blanched and peeled
10 basil leaves, shredded into small pieces
1/2 teaspoon black pepper
4 ounces parmesan cheese
2 large eggplants, peeled
1 ounce parsley, chopped fine
1 pound ricotta cheese
1/2 cup all-purpose wheat flour
2 egg substitutes, prepared
2 servings olive oil cooking spray
1/2 pound mozzarella cheese, sliced thin
4 ounces parmesan cheese

For marinara sauce: Heat olive oil in a frying pan coated with cooking spray and sauté garlic. Stir in tomato paste and tomatoes. Cook over medium heat for 20 - 30 minutes, stirring occasionally. Sprinkle with shredded basil. Add pepper and grated cheese to taste. Remove from heat. For stuffed eggplant: Preheat oven to 350ºF. Stir parsley into ricotta and set aside. Slice peeled eggplants lengthwise in 1/4-inch slices. Sprinkle with salt and allow to "sweat" for 10 minutes. Dip in egg substitute, dredge in cracker meal, and bake for 10 - 15 minutes, or until tender. Place a mozzarella slice and a scoop of ricotta in the middle of each eggplant slice. Roll up and place, seam side down, in a baking pan coated lightly with cooking spray. Cover with marinara sauce. Bake 25 - 30 minutes. Allow to set up before serving. Garnish with parsley and grated cheese.

Suggestions: Serve with salad and bread or pasta.

Yield: 8 servings



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