1 medium Eggplant
1 cup Nonfat ricotta cheese
1 package Lite tofu, firm
1 package Frozen spinach, thawed, drained and chopped fine
4 tbsp Onion, finely chopped
26 oz Lowfat pasta sauce with mushrooms
Salt and pepper, to taste
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Slice eggplant lengthwise 1/4 inch thick. Discard the first slice as you do not want whole skin. Spray a large cookie sheet with non-stick coating. Lay eggplant slices on sheet, place under broiler and cook for 1-2 minutes on each side.
In a large mixing bowl, mix together ricotta cheese, tofu, spinach, onion, salt and pepper. Spread the cheese mixture evenly over each eggplant and slice. Roll up each slice and place in a 3-qt casserole dish that has been sprayed with cooking spray. Pour pasta sauce over rollups.
Cover and bake in a 350F oven for one hour.
Per Serving: Calories 118, fat 0.9, protein 10.9, sodium 950mg
Recipe by: Richard Collins, MD in "Great Life" HFS magazine
Posted to Digest eat-lf.v097.n002 by "Ellen C." <ellen@elekta.com> on Jan 2, 1998
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