Eggplant Braciola

Braciola is an Italian dish simply made with thin slices of beef, roulade (or rollatini) with cheese and bread crumbs, pan-fried in their own juice, or in a small amount of light olive oil. In this vegan version I have substituted eggplant for the meat and veggies for the cheese for a delicious entrée.

Ingredients (6 Servings)

• 2 large eggplants, peeled and sliced 1/2" thick lengthwise
• 2 medium red bell peppers, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 cup coarsely chopped carrots
• 1/2 cup chopped celery
• 4 cloves garlic, chopped
• 8 ounces spinach
• 1 tablespoon Mrs. Dash
• 2 cups pasta sauce, no or low salt
• 6 ounces low-fat mozzarella cheese, shredded

Directions

1. Preheat oven to 350 degrees. Using a paper towel moistened with olive oil, lightly oil a non-stick baking pan. Arrange eggplant in a single layer.
2. Bake about 20 minutes or until the eggplant is flexible enough to easily roll. Set aside.
3. In 1/8 cup water, sauté the bell peppers, onions, carrots, celery, and garlic until just tender, adding more water if needed. Add spinach and Mrs. Dash. Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
4. In a baking pan, spread about 1/4 cup tomato sauce. Place some of the vegetable mixture on each eggplant slice, roll and place in baking pan on top of sauce.
5. Pour remaining tomato sauce over eggplant rolls. Bake 20 to 30 minutes or until heated through.