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1
First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
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2
Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
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3
Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
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4
Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
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5
Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
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6
Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
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7
In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
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8
Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
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9
Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
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10
You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
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11
Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
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12
In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
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13
Layer the eggplant rolls seam side down over the sauce.
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14
Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
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15
Bake in a 350F oven for 30-45 minutes.
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16
For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
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17
Once you have made the rolls freeze them individually on a baking sheet.
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18
Once frozen remove from the baking sheet and store in freezer bags.
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19
When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
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20
Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.
