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Stuffed Cheese Eggplant Rolls

Yields1 Serving

large eggplant

 1 Large Eggplant, sliced lengthwise 1⁄4 inch thick
 1 Chopped Red Bell Pepper
 ½ Chopped Onion
 ½ cup Chopped Carrots
 ¼ cup Chopped Celery
 2 Cloves Garlic, finely chopped
 4 oz Baby Spinach, chopped
 ½ tbsp No-salt seasoning blend
 ½ cup Low sodium pasta sauce, divided
 1 oz Non-dairy mozzarella-type cheese
 1 tbsp Water
 Olive oil for brushing
 1 tbsp Roasted Peanuts (optional)
1

Preheat the oven to 350 °F

2

Brush a non-stick baking pan with olive oil. Arrange the eggplant slices in a single layer in the pan and bake until the eggplant is flexible enough to roll up easily

3

In a large pan, heat 2 tablespoons of water and add the onion, carrots, bell pepper, celery, and garlic. Sauté until the vegetables are tender

4

Add the spinach and no-salt seasoning and cook until spinach is wilted

5

Transfer vegetables to a mixing bowl and add 2 tbs. of low sodium vegan pasta sauce and the shredded cheese. Combine well

6

Put this vegetable mixture on each eggplant slice and roll

7

Spread 1⁄4 cup of pasta sauce in the baking pan and place the eggplant rolls in it

8

Pour the remaining pasta sauce over the rolls and bake for about 25 minutes

9

Serve and enjoy

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories537
% Daily Value *
Total Fat 14.82g19%
Total Carbohydrate 48.75g18%
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.