RECIPE SUMMARY
Eggplant Pizza Rolls
Makes 4 servings: Counts towards 2 cup of vegetables (½ a cup are restricted), ½ tablespoon oil
Homemade Marinara
Makes 5 servings: Counts towards ½ cup restricted vegetables, ½ tablespoon of oil
INGREDIENTS
DIRECTIONS
In a pan heat the Olive oil over medium high heat, add in the onion and the garlic and stir.
Cook until the onion and garlic become aromatic then add in the tomatoes, Walden Farms tomato basil sauce, dried basil, oregano and bay leaves. Turn the heat down to medium low and simmer for 45 minutes stirring regularly.
Once the sauce is cooked, remove the bay leaves and use a blender or immersion blender to create a smooth sauce.
Use for pizza sauce, over zoodles, or as a basic infused tomato sauce.
Heat an oven to 375ºF, prepare an oven safe pan or dish by coating it with olive oil.
Use a mandolin or a knife to slice the eggplant and tomato about ¼ inch thick. Lay the eggplant slices out flat on a cutting board, place alternating basil and tomato slices then sprinkle in some of the halved reduced fat feta cheese. Start from one end of the eggplant slice and roll into a log then place upright in the prepared dish. Repeat until all the filling and eggplant has been used.
Cover with the ½ cup of the 30/10 Marinara and remaining reduced fat feta cheese and bake for 25-30 minutes or until the zucchini reaches the desired texture.
Ingredients
Directions
In a pan heat the Olive oil over medium high heat, add in the onion and the garlic and stir.
Cook until the onion and garlic become aromatic then add in the tomatoes, Walden Farms tomato basil sauce, dried basil, oregano and bay leaves. Turn the heat down to medium low and simmer for 45 minutes stirring regularly.
Once the sauce is cooked, remove the bay leaves and use a blender or immersion blender to create a smooth sauce.
Use for pizza sauce, over zoodles, or as a basic infused tomato sauce.
Heat an oven to 375ºF, prepare an oven safe pan or dish by coating it with olive oil.
Use a mandolin or a knife to slice the eggplant and tomato about ¼ inch thick. Lay the eggplant slices out flat on a cutting board, place alternating basil and tomato slices then sprinkle in some of the halved reduced fat feta cheese. Start from one end of the eggplant slice and roll into a log then place upright in the prepared dish. Repeat until all the filling and eggplant has been used.
Cover with the ½ cup of the 30/10 Marinara and remaining reduced fat feta cheese and bake for 25-30 minutes or until the zucchini reaches the desired texture.