Low Fat Eggplant Rolls (revised From 220002 - K) (vegetarian Too

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 eggplants
• 1 onion
• 4 ounces mushrooms
• 1 teaspoon cayenne pepper (optional)
• 2 garlic cloves
• 1 cup couscous
• 1 cup boiling water
• 4 ounces fat free mozzarella cheese
• 1/4 cup sun-dried tomato
• 2 cups vegetable stock
• 2 cups tomato sauce
• 1 pinch salt
• 1 pinch black pepper
• cooking spray
• 1/4 cup basil

Recipe

• 1 use 1 tbsp of stock (could be chicken or vegetable) and saute mushrooms, garlic and onion until soft (about 5 minutes).
• 2 in saucepan, add 1 cup cous cous (i love ainsley's! if need nutrituional breakdown, i can provide) and 1 cup boiling water; let sit for 5 minutes and fluff with fork.
• 3 add mushroom mixture to cous cous and add finely diced sundried tomatoes, cayenne pepper if using and fat-free cheese (note: not tomatoes soaked in oil).
• 4 add 2 cups stock and cover for about 20 minutes until liquid is absorbed. (note: would suggest you stir about every 4 minutes as cheese might cause mixture to stick).
• 5 heat griller.
• 6 slice eggplant lengthwise into 6 slices.
• 7 place eggplant on al foil lined flat pan, coat both sides lightly with cooking spray, salt and pepper; grill 5 minutes each side.
• 8 place cous cous mixture onto eggplant slice and roll up.
• 9 in baking pan, place 2 cups cups tomato sauce.
• 10 place eggplant slices seam side down into tomato sauce.
• 11 cover with al foil and bake 25 minutes.
• 12 garnish with basil.
• 13 note: depending on the size of the eggplants, you mat need to adjust the amount of tomato sauce to 3 cups.