Eggplant Roll Ups
|All purpose flour||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Ground oregano||1⁄4 Teaspoon|
|Ground cumin||1 Dash|
|Water||1 1⁄2 Cup (24 tbs)|
|No salt added tomato sauce||1⁄2 Cup (8 tbs)|
|Nonfat cottage cheese||1⁄2 Cup (8 tbs)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Minced green onions||3 Tablespoon (Divided)|
|Jalapeno pepper||1 , seeded and minced|
Combine first 5 ingredients in a medium saucepan, stirring well.
Gradually stir in water and tomato sauce.
Bring to a boil over medium heat, stirring constantly.
Reduce heat, and simmer, uncovered, 15 minutes, stirring frequently.
Set tomato sauce mixture aside, and keep warm.
Peel eggplant, and cut lengthwise into 8 (1/4 inch-thick) slices.
Place eggplant slices in a Dutch oven.
Add water to cover.
Bring to a boil, and cook 2 to 3 minutes or until eggplant is tender.
Press dry between paper towels.
Combine cottage cheese, Monterey Jack cheese, 2 tablespoons onions, and jalapeno pepper.
Spoon about 2 tablespoons cheese mixture down center of each eggplant slice; roll up jellyroll fashion.
Spread 1/2 cup tomato sauce mixture over bottom of an 11- x 7- x 1 1/2-inch baking dish.
Place egg plant rolls, seam side down, over sauce.
Spoon remaining sauce over rolls.
Sprinkle with remaining 1 tablespoon green onions.
Bake, uncovered, at 400° for 20 minutes or until thoroughly heated.