Prep 15 mins
Cook 40 mins
This sounds so good! 8)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh herbs (like basil or parsley or oregano)
- 2 egg whites
- 1 cup low-fat ricotta cheese
- 1 (10 ounce) packagechopped spinach (thawed or squeezed dry)
- 1 large eggplant
- 4 garlic cloves, peeled
- 1 small sliced onion
- 10 plum tomatoes
- 1 tablespoon olive oil
- Heat oven to 400°F.
- Spray baking sheet with cooking spray.
- Slice tomatoes lengthwise, scraping out seeds with knife tip; discard seeds.
- Lay tomato halves cut side down on sheet.
- Scatter the sliced onions and garlic around tomatoes.
- Sprinkle with some black pepper.
- Trim the edged off the eggplants,cut lengthwise in 8 slices.
- Lightly,coat a second baking sheet with cooking spray.
- Lay slices of eggplant on sheet, overlapping slightly, to fit.
- Coat eggplant lightly with cooking spray.
- Put both baking sheets in oven.
- Roast until slices of eggplant are soft & tomatoes puff & begin to brown, approx 15 minutes.
- While in oven, in a medium bowl, mix together spinach, ricotta, egg whites & herbs.
- When done, remove vegetables from oven and turn heat down to 350°F.
- With tongs, remove skins from tomatoes and discard.
- Scrape the tomatoes, onion, garlic, and juices from pan into food processor.
- Process until a chunky sauce forms.
- Spoon in 1 cup of sauce into 9x9-inch baking pan.
- Place 1/3 cup ricotta & spinach mixture over one eggplant slice.
- Roll up from small end, placing seam-side down in pan.
- Do the same for remaining eggplant slices, using up the filling.
- Pour tomato sauce over eggplant rolls.
- Sprinkle parmesan over top.
- Bake until cheese has melted and dish is hot, approx 25 minutes.