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Contributed by:
 Joanie Hamilton

Ingredients: 2 oz light mozzarella cheese (2P & 3F) 4 oz mozzarella fat free (4P) 6 oz fat free ricotta cheese (3P) 2 oz parmesan (2p & 5F) 1/4 c parsley 1 egg white juice of one lemon 1 garlic clove minced 1 tsp oregano pepper and basil to taste 2 long eggplants (sliced thin lengthwise) 1 tsp of olive oil (3F) 1 jar of light spaghetti sauce

Directions:

• Spray a large baking stone or cookie sheet with non-stick, and lay sliced eggplant in a single layer and brush with oil, bake until tender usually 10 minutes at 375.

• Meanwhile mix light mozzarella, ricotta, parmesan, parsley, egg white, lemon, seasonings.

• Spoon some of the sauce in the bottom of a 9x9 baking dish.

• Spread this on the eggplant and roll up lengthwise.

• Place in the pan then pour remaining sauce over the top of the eggplant and sprinkle with the light mozzarella. You can place covered in the refrigerator overnight or bake immediately at 375 for 25 min. or until heated. Everyone even the kids love this alternative to pasta manicotti.

This is 11 protein and 11 fat blocks so I usually try to make 11 separate "manicotti's".
Check your label for your exact carb and add additional salad and fruit to make up the rest of your dinner. We figure the carbs in the other ingredients are negligible, plus the egg white offsets some.