Eggplant Roll-Ups

Ricotta cheese is probably one of the mildest of cheeses with the lowest sodium, fat and calories.  It goes well with tomato based flavors and dishes.  A perfect combination for this dish.  Heart healthy and delicious! 

2 eggplants
1 jar roasted red peppers packed in water.
fresh basil, chopped
1 1/2 cups ricotta cheese
1 clove garlic, minced
1/2 cup 2% mozzarella cheese
2 cups low sodium chunk style marinara sauce, or a foody crafts Hearty Marinara
1 cups fresh baby spinach, chopped
2 large leaves of fresh swiss chard, chopped
2 egg whites
1 tsp canola or olive oil
salt and pepper to taste


Preheat oven to 350*
Remove stems from swiss chard and chop evenly.  Slice eggplant lengthwise about 1/4" thick and salt slightly to bring out the moisture and bitterness of the eggplant.
In a 2 quart, shallow baking dish, put the 2 cups of marinara sauce. 
In a skillet,  add oil and garlic.  Saute a little then, add the swiss chard and spinach, cook until slightly wilted.
Lay out each eggplant slice and spread out one roasted red pepper over each one and sprinkle with fresh basil. 
In a small bowl combine ricotta cheese and egg whites, beat until well combined. Add 1/4 cup mozzarella, swiss chard, garlic, salt, pepper and spinach and place about 2 - 3 tbsp of mixture on each eggplant slice then, roll up jelly roll style.  Place each roll in the bottom of the dish,  over the sauce.  Sprinkle with remaining cheese and bake for 30 - 40 minutes until golden brown.

Recipe inspired by The Morning Show.