Preheat oven to 350 degrees. Lightly oil a nonstick baking pan. Arrange the eggplant in a single layer in the pan. Bake for 20 minutes, or until flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrot, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and no salt seasoning. 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 the pan. Pour the remaining sauce over the eggplant rolls. Bake for 20 to 30 minutes, until heated through.
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 1.7mg||1 %|
|Sodium 404.1mg||14 %|
|Potassium 1104.9mg||29 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 19g|
|Protein 5.4g||8 %|
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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: 158
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