Low Fat Eggplant Rolls (Revised from 220002 - K) (Vegetarian Too

These are REALLY GREAT! How I found recipe was again FATE! Simple, easy to do! Modified slightly and you can too!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  eggplants
• 1  onion
• 4  ounces mushrooms
• 1  teaspoon cayenne pepper (optional)
• 2  garlic cloves
• 1  cup couscous
• 1  cup boiling water
• 4  ounces fat free mozzarella cheese
• 1⁄4 cup sun-dried tomato
• 2  cups  vegetable stock
• 2  cups tomato sauce
• 1  pinch salt
• 1  pinch black pepper
•  cooking spray
• 1⁄4 cup basil

Directions

1. Use 1 tbsp of stock (could be chicken or vegetable) and saute mushrooms, garlic and onion until soft (About 5 minutes).
2. In saucepan, add 1 cup cous cous (I LOVE Ainsley's! If need nutrituional breakdown, I can provide) and 1 cup boiling water; let sit for 5 minutes and fluff with fork.
3. ADD mushroom mixture to cous cous and add finely diced sundried tomatoes, cayenne pepper if using and fat-free cheese (NOTE: Not tomatoes soaked in oil).
4. ADD 2 cups stock and cover for about 20 minutes until liquid is absorbed. (NOTE: Would suggest you stir about every 4 minutes as cheese might cause mixture to stick).
5. HEAT GRILLER.
6. Slice eggplant lengthwise into 6 slices.
7. Place eggplant on al foil lined flat pan, coat both sides lightly with cooking spray, salt and pepper; GRILL 5 minutes each side.
8. Place cous cous mixture onto eggplant slice and roll up.
9. In baking pan, place 2 cups cups tomato sauce.
10. Place eggplant slices seam side down into tomato sauce.
11. Cover with al foil and bake 25 minutes.
12. Garnish with basil.
13. NOTE: Depending on the size of the eggplants, you mat need to adjust the amount of tomato sauce to 3 cups.