Source: dLife

Baked eggplant stuffed with ricotta and mozzarella covered in marinara sauce.

Servings

1 whole eggplant , peeled and cut lengthwise into 12 (1/4 inch thick ) slices
1 tbsp Salt Substitute, Cardia Salt
15 oz fat free ricotta cheese
1 cup part skim shredded mozzarella
0.25 cup liquid egg substitute
0.25 cup fresh basil , finely chopped
0.5 tsp ground nutmeg
0.5 tsp black pepper , freshly ground
1.5 cup low sodium marinara sauce

1 Season both sides of eggplant slices with salt, place on a large baking sheet and let sit 30 minutes.
2 Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
3 Dry the eggplant with paper towels. Wash and dry the baking sheet.
4 Spray both sides of the eggplant with nonstick cooking spray and place bake on the baking sheet. Bake until softened, about 20 minutes.
5 Remove and let cool on the baking sheet for about 15 minutes.
6 In a large bowl, mix together the ricotta cheese, mozzarella, egg substitute, basil, nutmeg and pepper.
7 Place 1/4 cup of cheese mixture into each eggplant slice and roll up. Place each roll, seam side down, in the baking dish. Repeat until you have made 12 eggplant rolls.
8 Top with marinara sauce and bake until thoroughly heated, about 25 minutes.

This dish can also be microwaved, just place in a shallow, microwave safe, dish. Cover with plastic wrap and pierce to allow steam to escape. Microwave on high for 5 minutes, uncover and microwave another 3-4 minutes until sauce is bubbly.