Even meat-eaters will devour these comforting Eggplant Roll-Ups. Using thinly sliced eggplant instead of noodles is a great way to get this nutrient-dense vegetable into your diet.

2 large eggplant, sliced lengthwise 1/4 inch thick

1 medium onion finely chopped

1 medium red bell pepper chopped

2 cups chopped mushrooms

4 cloves garlic minced

2 tsp Italian style seasoning

3 Tbsp Sesame Parmesan seasoning

2 Tbsp nutrition yeast flakes

2 Tbsp balsamic vinegar

14 oz firm tofu pressed and crumbled

10 ounces baby spinach

1/2 cup chopped olives

1 large jar of oil free pasta sauce

Preheat oven to 350 degrees. Arrange eggplant in a single layer on cooking sheet lined with parchment paper. Cover with a second baking sheet or aluminum foil. Bake about 20 minutes, uncover and bake an additional 5 – 10 minutes to brown and become flexible enough to easily roll.*

While eggplant is cooking, sauté bell pepper, onion, garlic and mushrooms until tender. Add seasonings, tofu and spinach. Mix well and cover until spinach is wilted. Add 1/2 cup pasta sauce and salt to taste. Mix well. Lightly cover bottom of pan with pasta sauce. Place 1/4 cup of the vegetable filling on each eggplant slice, roll and place in a baking dish. Top with pasta sauce and olives. Bake 20 minutes.

*Baked eggplant slices are delicious with hummus spread on them and rolled up. See my Whole Food Hummus recipe found here.