A blog by ordinary people about living an extraordinary life
Every so often we make a dinner that makes us say “wow, you would not know that this meal is healthy.” This week, we tried an eggplant recipe, and I have to say, you would not know it is from Weight Watchers (you can find the recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=115741). The fresh basil is definitely a great ingredient to use, and I used roasted garlic in place of just a clove of garlic.
Ingredients for the sauce
To make the sauce, in a pan over medium heat, warm up the garlic. Then add the crushed tomato and bring to a low simmer. Season with salt and pepper. Simmer for 10 minutes, remove from heat. Stir in the basil.
Ingredients for the filling
Saute the onion, zucchini and garlic over medium heat for about 10 minutes. Allow to cool. In a bowl, combine ricotta and Parmesan. Stir in parsley and basil. Stir in the sautéed onions, zucchini and garlic. Add the egg. Season with salt and pepper.
Putting it all together
Slice 2 eggplants lengthwise into 16 slices. Line the eggplant on a cookie sheet and bake at 400F for 5 minutes per side, until slightly browned.
In a large baking dish, add 2-3 spoonfuls of sauce to slightly cover the bottom of the dish. Once the eggplant has cooled, add a spoonful of filling to each eggplant slice. Roll up and place seam side down in the baking dish. Top with additional sauce and 1 tablespoon of Parmesan cheese. Bake for 15 minutes, until sauce is starting to bubble and cheese is slightly browned.