Eggplant Roll Ups by Dr. Fuhrman

By Carynz

Ingredients

• 2 large eggplants,peeled and sliced lengthwise 1/2" thick
• 2-3 Tbs water
• 2 medium red bell peppers,seeded and coarsely chopped
• 1 medium onion,coarsely chopped
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 4 cloves garlic,chopped
• 8 oz baby spinach
• 1 Tbs Dr. Fuhrman's Vegizest or other no salt seasoning blend,adjusted to taste
• 2 cups no salt added or low sodium pasta sauce,divided
• 4 oz. nondairy mozzarella-type cheese

Preparation

Step 1

Preheat oven to 350 degrees. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 min. or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 Tbs. water in a large pan,add the bell pepper,onion,carrots,celery,and garlic,saute until just tender,adding more water if needed. Add the spinach and Vegizest and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2-3 Tbs of the pasta sauce and the shredded cheese.
Spread about 1/4 cup of the pasta sauce in the bottom of 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.