- 2 large eggplants, peeled and sliced lenghwise
- 2-3 tbsp water
- 2 medium red bell pepper
- 1 medium onion, coarsely chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 4 cloves garlic, chopped
- 8 oz baby spinach
- 1 tbsp no-salt seasoning
- 2 cups low-sodium pasta sauce
- 6 oz non-dairy mozzarella-type cheese
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.