Preheat oven to 425.
After peeling and slicing, WEIGH enough eggplant 'rounds' to make 82 grams.
(you want 1 cup but it's easier to weigh it).
Cover a cookie sheet with parchment paper.
Lay the eggplant rounds (I found 82 grams = about 5 rounds, depending on how thin you slice them) on the cookie sheet and spritz lightly
with olive oil PAM.
Bake 15 minutes or so (watch carefully)
until eggplant is soft and pliable. Remove and let cool slightly.
Meanwhile, in a small bowl, mix the ricotta cheese with 2 TBL of the shredded mozzarella cheese. Stir in a little basil, garlic
powder and/or italian spices if you like.
Set aside.
Measure out 1/2 cup of the canned plum tomatoes and place in a blender. Pulse under pureed (this is best if some chunks are still left).
PAM-spray a small baking dish. Spoon a couple tablespoons of this sauce into the bottom of the dish.
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On a cutting board or other flat surface, spoon some of the ricotta mixture onto each eggplant round and roll up.
You may have more cheese than eggplant, in which case simply 'stuff' each eggplant round with the cheese mixture and set upright like tacos. Lay the stuffed eggplant rounds into the
baking dish.
Pour the remaining tomato puree over the rounds
and sprinkle with the remaining shredded cheese.
Bake 20 minutes or until hot, bubbly and the cheese has melted.
ENJOY!
THIS MEAL EQUALS ONE COMPLETE L&G. No healthy fats needed.
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