Serves: 6
Total Calories: 203

1 large eggplant, peeled and sliced lengthwise into 6-inch by 1/4-inch long thin slices
1 small onion (2/3 cup), finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
2 teaspoons water
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese (optional)
1 1/4 cups low-fat cottage cheese, drained
1 teaspoon Italian seasoning
1 teaspoon dried chives
1 large egg white
1 (16-ounce) jar sugar-free spaghetti sauce with mushrooms *
Parmesan cheese and chives to garnish (optional)

Place eggplant slices in a 10-inch or 12x8-inch flat microwave-safe casserole. Cover with lid or vented plastic wrap. Microwave for 10–11 minutes at HIGH (100%), or until tender, rearranging once. Drain and set aside. Combine onion, garlic, olive oil, and water in a small microwave-safe dish. Microwave uncovered for 2–3 minutes at HIGH (100%), or until tender-crisp. Stir in cheeses, Italian seasoning, chives, and egg white until mixed. Place 2 spoonfuls of cheese mixture on each slice, distributing more toward one end. Start at that end and roll up. Place rolls seam-side-down in the flat casserole. Pour spaghetti sauce over rolls. Cover with vented plastic wrap or lid. Microwave for 12–13 minutes at HIGH (100%), rearranging rolls halfway through cooking. Sprinkle each roll with a dash of Parmesan cheese and chives to garnish, if desired. Let stand 2 minutes.

*Use no-salt-added variety for lowest sodium values, if desired.

Variation: For Mock Lasagna Rolls with Meat Filling, add 1/2 pound cooked ground turkey, veal, or lean ground beef with cheese filling.

Nutritional Facts:

Serves: 6
Total Calories: 203
Calories from Fat: 88

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