Ingredients:
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Directions:
Preheat the broiler; line 2 baking sheets with foil, then spray with nonstick cooking spray.
Slice each eggplant lengthwise into 4 slices.
Arrange the eggplant slices in a single layer on the baking sheet. Broil until deep golden brown on one side only; let cool.
Reduce the oven temperature to 375 degrees; spray a 9x13-inch baking dish with cooking spray. In a medium nonstick skillet, heat the oil. Sauté the onions and celery until softened, about 4 minutes.
In a medium bowl, combine the ricotta, parsley, ¼ teaspoon of the oregano, ¼ teaspoon of the pepper and the nutmeg; stir in the sautéed vegetables. Divide the mixture over the eggplant slices and roll up; place the eggplant rolls, seam-side down, in the baking dish.
In a small bowl, combine the tomato sauce with the remaining ½ teaspoon of oregano, the remaining ¼ teaspoon of pepper and the cayenne; pour over the eggplant rolls, then sprinkle with the Fontina and Parmesan. Bake until browned, about 30 minutes.
Cal 234 | Fat 6g | Chol 18mg | Carb 31g
Fib 6g | Pro 18g | Pts = 4 |
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