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Ingredients
- 2 sm peeled eggplants cut lengthwise into 1/4 inch strips
- 1 c. tomato sauce
- 1/2 c. shredded mozarella cheese
Directions
- Arrange aubergines on greased baking sheets (single layer) and broil for 3 - 5 min per side or possibly until soft and browned. Allow to cold, then place 2 Tablespoons of spinach pesto on each eggplant strip and roll up. Place rolls seam side down in baking dish with half of tomato sauce on bottom. Pour remaining tomato sauce on top of little manicottis and cover with cheese. Bake at 375 f or possibly 190 c for about 1/2 hour or possibly till cheese is melted and sauce is bubbling. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 986g | |
| Calories 237 | |
| Calories from Fat 15 | 6% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1299mg | 54% |
| Potassium 2517mg | 72% |
| Total Carbs 55.47g | 15% |
| Dietary Fiber 28.9g | 96% |
| Sugars 27.85g | 19% |
| Protein 10.73g | 17% |
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