Carolyn Chaffey

I have promised someone this recipe a couple of times now so I thought if I shared it here I could redirect her to the post so my promise is fulfulled and my blog is updated at the same time.

This recipe is courtesy of the PCRM: Physicians Committee for Responsible medicine

Serving Size: 12

1 large eggplant(or 12 1/4 inch slices)
1 medium onion, chopped
10 oz pkg frozen chopped spinach--thawed/squeeze dry
1 tsp basil
1/4 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder(I substitute fresh garlic, 1 clove)
1/8 tsp nutmeg
2tbsp whole wheat flour(I use 1tbsp ww flour and 1tbsp nutritional yeast here for a cheesy flavour)
2 cups marinara sauce

Slice eggplant lengthwise into 1/4 inch thick per serving

Spray a frying pan with cooking spray and brown eggplant on each side until tender and lightly browned. It needs to be tender like a pasta consistancy. I find putting a lid on the pan helps in cook through better. Set eggplant aside.

Heat 1/4 cup of water in the frying pan and cook onion over medium high heat until all the liquid has evaporated. Add 2 tbsp of water and let it evaporate again. Add spinach and all the seasonings. Stir in the flour and cook 3 minutes longer. Set aside to cool

Preheat oven to 350F. Place a spoonful of the spinach mixture across the center of each slice of eggplant; Then, beginning with the narrow end roll the eggplant aournd the filling. Arrange in a baking dish seam side down. Top with the marinara sauce. Cover and bake 20 minutes.

Per Manicotti with marinara:42 calories(YES you read that right!) 1g protein;9g car;0g fat;40mg sodium.

I like this with a nice big garden salad and Italian dressing with a little red wine.

You could also cheese it up with some parmagiano or other cheese. I don't normally though.

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