Quick and Easy - Eggplant Rotolo

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* Exported from MasterCook *

 

Easy Eggplant Rotolo

 

Recipe By :Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 no-boil lasagne noodles

warm water

4 cups frozen stir-fry pepper blend

2 teaspoons minced garlic

1 tablespoon olive oil

1 small eggplant(about 1 lb), unpeeled, cut into

1/2 " cubes

1 teaspoon dried italian seasoning (up to 2 t)

2 cups reduced-fat ricotta cheese

salt and pepper to taste

2 cans (14 1/2 oz ea) diced tomatoes with crushed red pepper and

basil

1/4 cup grated fat-free Parmesan cheese, or 1 cup

(4 oz) shredded reduced-fat mozzarella

cheese

 

Arrange noodles in flat baking dish or pan and cover with warm water; let stand

until noodles are softened, about 8 minutes. Drain well.

Saute pepper blend and garlic in oil in large skillet 3 to 4 minutes. Add

eggplant and italian seasoning and cook, covered, until eggplant is tender;

about 10 minutes, stirring occasionally. Remove from heat and stir in ricotta

cheese; season to taste with salt and pepper.

Spread 1/2 cup vegetables and cheese mixture on each noodle and roll up.

Arrange each rotolo, seam side down, in 13 x 9 baking dish. Pour tomatoes over

and sprinkle with Parmesan cheese. Bake, uncovered, until hot through, about 20

minutes at 350F.

 

Source:

" Simply Vegetarian , p. 5 "

 

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Per serving: 32 Calories (kcal); 3g Total Fat; (93% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0