Servings: 6
Calories: 180kcal
Grilled Veggies served in a roll-up that's tender and delicous.
Ingredients
- 2 large eggplants peeled & sliced 1/2" thick lengthwise
- 2 medium 4 red bell peppers julienne
- 1 medium red onion julienne
- 1 cup carrots julienne
- ½ cup portabello mushrooms julienned
- 1 teaspoon fresh garlic minced
- 8 oz. fresh spinach
- 2 cups marinara sauce
- 6 oz. Mozzarella cheese (or similar) reduced fat such as soy kaas
- extra virgin olive oil
- Sea Salt and Ground Pepper
Instructions
- Lightly spray eggplant slices with olive oil.
- Place on hot broiler until eggplant is soft enough to roll without tearing.
- Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.
- Add spinach long enough to wilt.
- Remove from heat and place in mixing bowl.
- Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
- Place some of mixture on each eggplant slice and roll.
- Place eggplant rolls in lightly oiled sauté pan.
- Top with marinara sauce and small amount of shredded cheese.
- Bake in oven until hot through.
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Nutrition
Serving: 2 Rolls | Calories: 180 kcal (9%) | Carbohydrates: 18 g (6%) | Protein: 11 g (22%) | Fat: 7 g (11%) | Fiber: 5 g (21%)