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RECIPE AND PHOTO SUBMITTED BY Vanessa Thompson
EGGPLANT PARM
You will need:
a small eggplant,
3-6 slices of provolone or mozzarella (nonfat or lowfat),
asparagus spears (the younger the better),
red pepper,
green pepper,
and onion,
your favorite tomato or pasta sauce (1/2 cup),
and parm. cheese to sprinkle (again, nonfat or low-fat).
A pasta pot,
a microwave safe casserole,
and a saucepan,
along with nonstick spray are needed.
My recipe for vegetable lasagna roll-ups is very simple but it does require a bit of time.
For my recipe I use the following:
6 lasagna noodles,
6 slices of non-fat or low-fat mozzarella or provolone,
6-12 asparagus spears,
3 slices of eggplant (each slice halved),
and slices of pepper (green and red, with slices of onion).
In a pasta sized pot bring water to boil, while doing this clean the veggies and slice them.
Place the lasagna noodles into the pot and allow to cook until just pliable, careful not to allow them to become mushy. DRAIN. In a microwave safe casserole, with a lid, put a small amount of of water (I use 3 tbs, a bit of EVOO) and all veggies.
Microwave the veggies on high for 3-5 minutes.DRAIN.
Remove the cheese from the packaging, quarter each slice (smaller if necessary).
On a cutting board, assemble your lasagna rolls, I place the cheese on the noodle first, then the eggplant, 1/2 slice in each, peppers, and asparagus, rolling as I go. I stick a toothpick in each one (for effect I believe).
Spray my sauce pan with nonstick spray, then place each roll into the pan.
Any leftover veggies go into the pan. I then spoon the tomato sauce over them and bring it all to a nice simmer for a few minutes, put the lid on it, it all melts and gets a bit gooey.
I remove each, individually from the pan with a slotted spoon and shake excess moisture away.
I serve with a sprinkle of parm.

 

 

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