Eggplant Roulade

Ingredients

2 large / ml

Japanese eggplant (1 lb)

1/4 cup / 50 ml

whole-wheat flour

1/2 tsp / 2 ml

each salt, pepper and dried basil leaves

3 cup / 750 ml

fresh whole-wheat bread crumbs

1/2 cup / 125 ml

Naturegg Simply Egg Whites

2 cup / 500 ml

prepared marinara sauce, divided

3 cup / 750 ml

Europe’s Best Mediterranean Diced Delight, thawed

1/4 cup / 50 ml

grated Parmesan cheese

1/2 cup / 125 ml

shredded, partly-skim milk mozzarella

Directions

1. Slice each eggplant into long, thin strips, about 6 per eggplant. Blend the flour with the salt, pepper and basil until well combined. Reserve the flour mixture and bread crumbs on separate dinner plates. Dip each eggplant strip in the flour mixture to coat evenly; dip into the egg whites and then coat evenly with bread crumbs, shaking off any excess.

2. Spray a large, nonstick skillet with Simplicity and set over medium heat. Add the eggplant strips in batches; cook, turning as necessary to prevent scorching, for about 7 minutes or until eggplant is softened and golden. Cool on a paper towel-lined baking sheet. Preheat the oven to 350 F (180 C).

3. Spread all but 1/2 cup (125 mL) of the marinara sauce into the bottom of a 7 x 11-inch (2 L) casserole dish. Stir the vegetables with the remaining sauce and the Parmesan cheese until combined. Divide the vegetable mixture evenly between the eggplant strips and roll up. Stand in the prepared casserole dish. Sprinkle with mozzarella and bake for 30 minutes. Makes 6 servings.

Tips

1. Tip: It takes about 4 1/2 slices of whole-wheat bread to yield 3 cups (750 mL) of crumbs