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Reviews Date product posted
Wed April 13, 2005
Recommended By Average Price Average Rating
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Ingredients: 2 globe eggplants (approx 1.5 pounds total weight)
3 eggs, well beaten
¼ cup Atkins bake mix
Olive oil

Preheat oven to 350 degrees.

Pour a generous amount of olive oil into a large baking dish to cover bottom. Slice ends off eggplants and slice lengthwise into ¼ inch thick slices to make 11-12 slices, Dredge lightly in bake mix and then in egg to coat, Lay slices in oiled baking pan and bake 15 minutes or until golden brown. Allow to cool to room temperature.

¾ of a pound whole milk ricotta
½ of a ten ounce package of frozen chopped spinach (very well squeezed out)
1 egg
1/3 of a cup finely grated Romano pecorino
2 cloves garlic, finely chopped
Salt and pepper to taste
2 cups of your favorite, no sugar added, tomato sauce (I use an Italian tomato basil one)
1 cup grated mozzarella

Lightly oil, or use cooking spray, a casserole dish approx 7X11. On bottom, spread ½ cup of the tomato sauce. Very thoroughly combine the ricotta, spinach, egg, S&P, and garlic. Place a heaping tablespoon of cheese mixture across wide end of each eggplant slice and roll up. Place side by side on top of tomato sauce in casserole dish until all eggplant is used. Top evenly with remaining tomato sauce and then mozzarella. Bake for 30-40 minutes and let rest 15 minutes prior to serving.

Makes 6-8 servings.

Total carbs in 1/6th of recipe = 16.2, fiber = 5.5, net carbs = 10.7
Total carbs 1/8th of recipe = 12.1, fiber = 4.1, net carbs = 8
Effort (Easy, Average, Difficult): Average

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