Grilled Eggplant Rolls

Grilled Eggplant Rolls

(Serves 6)

Ingredients for Grilled Eggplant Rolls:
2 large Eggplants, peeled & sliced 1/2" thick lengthwise
2 medium Red bell peppers, julienne
1 medium Red onion, julienne
1 Cup Carrots, julienne
1/2 Cup Portabello mushrooms, julienne
1 tsp. Garlic, minced
8 oz. Fresh spinach
2 Cup Marinara sauce
6 oz. Mozzarella cheese substitute (such as soy kaas)
Olive oil
To taste Salt & pepper

Directions for prep:

1. Lightly spray eggplant with olive oil. Place on hot broiler until eggplant is soft enough to roll without tearing.
2. Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.
3. Add spinach. Take off heat and place in mixing bowl.
4. Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
5. Place some of mixture on each eggplant slice and roll.

Directions for cooking:

1. Place eggplant rolls in lightly oiled sauté pan. Top with marinara sauce and small amount of shredded cheese.
2. Bake in oven until hot through.

Recipe nutrient analysis, single serving
Calories: 180  
Net carbs: 18g
Protein: 11g
Fat: 7g
Fiber: 5g