Dr. Oz recipe
Preheat oven to 350°F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and seasoning and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 91 | ||
Calories from Fat: 33 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 233.7mg | 8 % | |
Potassium 400.9mg | 11 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.4g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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