Prep time 15 minutes
Cook time 45 minutes
1 large eggplant, peeled and cut into 12 slices
1 tbsp salt
1 (15oz) container fat-free ricotta cheese
1 cup shredded part-skim mozzarella cheese
¼ cup fat-free egg substitute
¼ cup packed fresh basil leaves, finely chopped
½ tsp. ground nutmeg
½ tsp. ground pepper
1 ½ cups prepared fat-free marinara sauce
1.) Sprinkle both sides of the eggplant with the salt; place on a large baking sheet and let stand 30 minutes
2.) Meanwhile, preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick spray
3.) Pat the salted eggplant dry with paper towels. Rinse and dry the baking sheet. Spray both sides of the eggplant with nonstick spray; place on the baking sheet. Bake until the eggplant softens, about 20 minutes. Let the eggplant cool on the baking sheet, about 15 minutes.
4.) To make the filling, combine the ricotta, mozzarella, egg substitute, basil, nutmeg, and pepper in a large bowl. Spread ¼ cup of the filling over each eggplant slice and roll up. Place the rolls, seamside down, in the baking dish.
5.) Pour the marinara sauce over the rolls and bake until the rolls are heated through and the sauce is bubbly, about 25 minutes.
Nutrition (2 rolls with ¼ cup of sauce):
3g Fat / 2g Saturated Fat
© Weight Watchers