Description
A hearty, vegetarian casserole that even your carnivores will love.
Ingredients
- 1 Tablespoon Olive Oil
- ½ whole Medium Onion, Chopped
- 1 whole Carrot, Grated Or Chopped Small
- 2 pounds Tomatoes, Coarsely Chopped
- ½ teaspoons Salt, Divided
- ½ teaspoons Garlic Powder, Divided
- 2 whole Medium Eggplant, Sliced Into 1/4-inch Thick Slices
- ¼ teaspoons Black Pepper
- 2 Tablespoons Walnuts
- 1 slice Whole Wheat Bread
- 8 ounces, weight Low Fat Cottage Cheese
- 1 whole Large Egg
- 1 package (12 Oz. Size) Frozen Spinach, Thawed And Squeezed Dry
- ½ cups Fresh Basil Leaves
- ½ cups Grated Parmesan Cheese, Divided
- ¼ cups Shredded Mozzarella Cheese
- Cooking Spray
Preparation
1. Heat oil in a medium saucepan over medium heat. Add onion and carrot. Saute for 3-5 minutes, until onions begin to soften. Add tomatoes, half of the salt and half of the garlic powder. Bring to a boil over medium-high heat; reduce heat, and simmer for 15 minutes. Remove from heat. Let it cool for at least 10 minutes. Process in a food processor or with an immersion blender until smooth. Set aside.
2. Preheat broiler to high.
3. Arrange eggplant slices in a single layer on a foil-lined baking sheet (you may need to work in batches.) Sprinkle with half of the salt and the pepper, and lightly coat with cooking spray. Broil for 4-5 minutes on each side or until lightly browned. Remove from oven. Let it cool for about 10 minutes, or until cool enough to touch.
4. Preheat oven to 375 F.
5. Pulse nuts, bread, and remaining half of the garlic powder in a food processor until coarse crumbs form. Add cottage cheese, egg, and spinach. Pulse until smooth. Stir in basil and half of the Parmesan.
6. Spread 1 ½ cups of the tomato sauce over the bottom of an 8-inch glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons cheese mixture onto each eggplant slice and roll up each slice jelly-roll style. Place rolls, seam side down, over sauce in the dish. Spoon remaining sauce over rolls. Sprinkle with remaining half of the Parmesan and the mozzarella. Bake for 25 minutes or until bubbly.
Recipe adapted from Cooking Light.
