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2 large eggplants, peeled and sliced lengthwise 1/4 inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, chopped
8 ounces baby spinach
2 cups no-salt-added or low sodium pasta sauce, divided
2 ounces nondairy mozzarella-type cheese
Preheat oven to 350 degrees F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery,and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and the shredded cheese.
Spread about 1/4 cup of the pasta sauce in the bottom of a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.
Protein 8 g Carbohydrates 27 g Total Fat 5.1 g Saturated Fat 0.8 g Cholesterol 3.1 mg Sodium 151 mg Fiber 10.4 g Beta-Carotene 4932 ug Vitamin C 71 mg Calcium 171 mg Iron 2.7 mg Folate 161 ug Magnesium 87 mg Zinc 1.2 mg Selenium 3.8 ug