Low Fat Eggplant (aubergine) Rollatini

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 large globe eggplants
• 1 cup plain fat-free yogurt
• 2 cups seasoned bread crumbs or 2 cups panko breadcrumbs
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons oregano
• 2 teaspoons mrs. dash original seasoning
• 1 (15 ounce) carton fat-free ricotta cheese
• 1/2 cup fat free mozzarella cheese
• 2 tablespoons parmesan cheese
• 1/8 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh parsley
• 1 (28 ounce) can crushed tomatoes
• 1 cup water
• 1/2 cup red wine
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon fennel seed, crushed
• 1/2 cup reduced-fat mozzarella cheese
• 2 tablespoons grated parmesan cheese

Recipe

• 1 first make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
• 2 bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
• 3 simmer covered for 30-40 minutes until the sauce is reduced and thickened.
• 4 meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
• 5 slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
• 6 try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
• 7 in a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and mrs dash, then set aside.
• 8 brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
• 9 place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
• 10 you will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
• 11 once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
• 12 in a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
• 13 layer the eggplant rolls seam side down over the sauce.
• 14 ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
• 15 bake in a 350f oven for 30-45 minutes.
• 16 for omac, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
• 17 once you have made the rolls freeze them individually on a baking sheet.
• 18 once frozen remove from the baking sheet and store in freezer bags.
• 19 when ready to proceed with the recipe, thaw the sauce, but donot thaw the rolls.
• 20 place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.