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olive oil tomatoes onion garlic eggplant frozen low-fat Ricotta cheese egg whites fresh herbs Parmesan cheese
Viewed: 21 - Published at: 2 years agoIngredients
- 1 Tbs. olive oil
- 10 plum tomatoes
- 1 small onion, sliced
- 4 cloves garlic, peeled
- 1 large eggplant
- 10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry
- 1 cup low-fat ricotta cheese
- 2 egg whites
- 2 Tbs. chopped fresh herbs, such as basil, oregano and parsley
- 2 Tbs. grated Parmesan cheese
Method
- Preheat oven to 400F.
- Coat baking sheet with cooking spray.
- Slice tomatoes lengthwise.
- Scrape out seeds with knife tip and discard seeds.
- Lay tomato halves cut side down on baking sheet.
- Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
- Trim ends off eggplant and cut lengthwise into 8 slices.
- Lightly coat second baking sheet with cooking spray.
- Lay eggplant slices on sheet, overlapping slightly to fit.
- Coat eggplant slices lightly with cooking spray.
- Place both baking sheets in oven.
- Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.
- Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs.
- When vegetables are done, remove from oven; reduce heat to 350F.
- With tongs, pull skins off tomatoes and discard skins.
- Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.
- Spoon 1 cup sauce into bottom of 9 x 9-inch baking pan.
- Place about 1/3 cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan.
- Repeat with remaining slices, using all the filling.
- Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan.
- Bake until cheese is melted and casserole is hot, about 25 minutes.
