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Serves 6


2 large eggplants, peeled and sliced lengthwise ½ inch thick

2-3 tablespoons water

2 medium red bell peppers, seeded and coarsely chopped

1 medium onion, coarsely chopped

1 cup chopped carrot

½ cup chopped celery

4 cloves garlic, chopped

8 ounces baby spinach

1 tablespoon no-salt seasoning

2 cups no-salt added or low-sodium pasta sauce, divided

6 ounces nondairy mozzarella-type cheese, shredded

Preheat the oven to 350 degrees. Lightly oil a nonstick baking pan. Arrange the eggplant in a single layer in the pan. Bake for about 20 minutes, or until flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and no-salt seasoning. Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese.

Spread about ¼ cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour the remaining sauce over the eggplant rolls. Bake for 20 to 30 minutes, until heated through


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