Delicious eggplant rollups with cheese and mushrooms inside, and baked in a tomato sauce. The eggplant comes out fully cooked and yummy. And at just 4 Weight Watchers PointsPlus® per hefty 250g / 1/2 pound slice -- this is for once a nice baked cheese dish that you can truly fill yourself up on, guilt-free.
This is a lot of work -- though well, well worth it. We recommend making parts 1 and 2 a day or two ahead, or, making this on a weekend afternoon, doubling or tripling the recipe to make lots to freeze for quick but healthy meals later. Instead of 5 oz (140g) of frozen spinach, you can use 450 g (1 pound / 12 cups) of fresh, well-washed or 1 cup of canned spinach, drained. We used a salt substitute instead of salt. If you don't have broth, you can just use water. Instead of the 1 egg white, we used 2 tablespoons of egg white from a pasteurized carton. 1/2 cup of Dry Curd Cottage Cheese is 100 g (3.5 oz.) We didn't bother peeling the eggplant, though you could if you wanted to before slicing. We just tossed into the casserole any small, cooked egg plant pieces that couldn't be rolled up and any leftover filling.