Recipe - Eggplant Rollups

1 md Eggplant
1 cup Nonfat ricotta cheese
1 pack Lite tofu; firm
1 pack Frozen spinach; thawed,
drained and chopped fine
4 tablespoon Onion; finely chopped
26 ounce Lowfat pasta sauce with
mushrooms
Salt and pepper; to taste

Slice eggplant lengthwise One fourth inch thick. Discard the first slice as you do
not want whole skin. Spray a large cookie sheet with nonstick coating. Lay
eggplant slices on sheet, place under broiler and cook for 12 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 3qt 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 eatlf.v097.n002 by "Ellen C." ellen@elekta.com on Jan
2, 1998