Rolled, Stuffed Eggplant, with Tomato, Herb “Cream” Sauce
How did Eggplant get its name? It has nothing to do with eggs and I wouldn’t water it once a week in a terracotta pot (not that I actually remember to water my plants as it is.) However, it is such a beautiful, majestic, versatile vegetable that is nothing to be scared of.
Much like a mushroom, the eggplant soaks up the flavors surrounding it, but yet still has it’s own distinctive taste. That could also be a description for myself, but that’s another story. P.S.: This delectable recipe is low in fat, just a perk.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 2 large ripe eggplants (peeled and sliced about 1/8th in. thick lengthwise, about 20-25 slices)
- 25-30 oz. of fat-free Ricotta Cheese
- 1 cup grated Parmesan cheese
- 8 oz. shredded part-skim Mozzarella
- 1 ½ c. fresh spinach leaves, chopped
- Approximately 40-45 fresh asparagus spears
- 1 c. fresh basil, chopped
- 1 c. fresh parsley, chopped
- 32 oz. pure tomato sauce (no sugar added)
- 28 oz. can of chopped tomatoes
- 1-Tbsp. dried oregano
- 1-Tbsp. dried basil
- 2 Tbsp. Chopped garlic
- ½ c. fat-free half and half
- 2 eggs
- Olive oil or non-fat cooking spray
- Place eggplant slices on baking sheets and sprinkle with salt, set aside.
- Sauté garlic over medium heat and add the tomato sauce, chopped tomatoes, dried oregano, dried basil, salt and pepper.
- Simmer on low heat.
- Wash asparagus and cut off the tough bottoms of each stalk, cook to medium doneness, just until no longer crunchy.
- Brush eggplant with olive oil or cooking spray on each side and place under broiler for a couple minutes until lightly brown on each side.
- Remove from oven. Let cool slightly.
- In bowl, mix ricotta, eggs, ¼-c.of Mozzarella, part of the Parmesan, part of the chopped parsley, spinach and chopped basil.
- Add half and half to tomato sauce, and stir simmering on low.
- Spread each eggplant slice with a Tbsp. Or two of ricotta mixture, lay two asparagus spears on top of mixture and roll up.
- In baking dish, place a cup of tomato sauce in bottom, and lay each eggplant roll seam side down, side by side.
- Cover each row of rolls with a cup or two of sauce, (don't drench, you should still be able to see some parts of the rolls).
- Top with remaining Mozzarella, Parmesan and parsley.
- Bake at 350 degrees for about 20 minutes covered and 10 minutes uncovered until bubbly and cheese has melted.
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