Ingredients:
2 large globe eggplants
1 cup plain fat-free yogurt
2 cups seasoned bread crumbs or 2 cups panko
1/4 teaspoon fresh ground black pepper
2 teaspoons oregano
2 teaspoons mrs. dash original seasoning
1 (15 ounce) cartons 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) cans 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 seeds, crushed
1/2 cup reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
Directions:
First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
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.
Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
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.
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.
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.
In a 13×9 pan, spoon enough sauce to coat the bottom of the pan.
Layer the eggplant rolls seam side down over the sauce.
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.
Bake in a 350F oven for 30-45 minutes.
For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
Once you have made the rolls freeze them individually on a baking sheet.
Once frozen remove from the baking sheet and store in freezer bags.
When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.
Servings: Serve
Time preparation: 45 min.
Time total: 90 min.