-
1
1.
-
2
Heat oil in a medium saucepan over medium heat.
-
3
Add onion and carrot.
-
4
Saute for 3-5 minutes, until onions begin to soften.
-
5
Add tomatoes, half of the salt and half of the garlic powder.
-
6
Bring to a boil over medium-high heat; reduce heat, and simmer for 15 minutes.
-
7
Remove from heat.
-
8
Let it cool for at least 10 minutes.
-
9
Process in a food processor or with an immersion blender until smooth.
-
10
Set aside.
-
11
2.
-
12
Preheat broiler to high.
-
13
3.
-
14
Arrange eggplant slices in a single layer on a foil-lined baking sheet (you may need to work in batches.)
-
15
Sprinkle with half of the salt and the pepper, and lightly coat with cooking spray.
-
16
Broil for 4-5 minutes on each side or until lightly browned.
-
17
Remove from oven.
-
18
Let it cool for about 10 minutes, or until cool enough to touch.
-
19
4.
-
20
Preheat oven to 375 F.
-
21
5.
-
22
Pulse nuts, bread, and remaining half of the garlic powder in a food processor until coarse crumbs form.
-
23
Add cottage cheese, egg, and spinach.
-
24
Pulse until smooth.
-
25
Stir in basil and half of the Parmesan.
-
26
6.
-
27
Spread 1 1/2 cups of the tomato sauce over the bottom of an 8-inch glass or ceramic baking dish coated with cooking spray.
-
28
Spread 2 tablespoons cheese mixture onto each eggplant slice and roll up each slice jelly-roll style.
-
29
Place rolls, seam side down, over sauce in the dish.
-
30
Spoon remaining sauce over rolls.
-
31
Sprinkle with remaining half of the Parmesan and the mozzarella.
-
32
Bake for 25 minutes or until bubbly.
-
33
Recipe adapted from Cooking Light.
