Canyon Ranch Blog

Stuffed Eggplant with Plum Tomato Sauce

Nutrition Information (per serving)

14 g
533 mg
37 g
9 g
12 g
15 mg

Plum Tomato Sauce
1 Tbsp extra-virgin olive oil
½ cup diced yellow onion
½ tsp minced garlic
1½ lb diced plum tomatoes
¼ tsp dry basil
¼ tsp dry oregano
⅛ tsp dry thyme
¼ tsp sea salt
Pinch freshly ground black pepper
2 lg eggplant, peeled and sliced ¼-inch thick

Stuffed Eggplant
1 tsp sea salt
1 cup dried bread crumbs
2 Tbsp dried basil
2 Tbsp dried parsley
1 Tbsp minced fresh garlic
2 Tbsp dried oregano
1 Tbsp extra-virgin olive oil
1 sm onion, diced
1 med tomato, diced
3 cups fresh spinach
1 cup shredded mozzarella cheese
½ cup low-fat ricotta cheese
1 Tbsp roasted pine nuts, chopped

  1. In a large saucepot, heat olive oil over medium heat and add onions and garlic. Sauté until onions are translucent.
  2. Add remaining ingredients for Plum Tomato Sauce and bring to a boil. Reduce heat to low, and simmer sauce for 30 minutes.
  3. Place eggplant slices on a baking sheet and sprinkle with salt. Place another baking sheet over top and add enough weight to press eggplant. Let sit for ½ hour. Rinse well.
  4. Preheat oven to 400F. Lightly coat a baking sheet with olive oil.
  5. In a medium bowl, combine bread crumbs, basil, parsley, garlic and oregano. Mix well. Dredge eggplant in crumbs and place on baking sheet. Lightly spray with olive oil. Roast in oven for 10 minutes, or until golden brown. Cool.
  6. In a large sauté pan, sauté onions until translucent. Add tomatoes, spinach and salt. Cook until wilted, about 2 minutes.
  7. In a small bowl, combine mozzarella and ricotta cheeses. Place 2 tablespoons spinach mixture on eggplant. Top with 1 tablespoon cheese mixture over spinach and roll. Place on sheet pan and bake for 5 minutes to melt cheese.
  8. Place ½ cup of Plum Tomato Sauce on plate and top with 3 rolls. Garnish with ½ teaspoon pine nuts.
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