"Ricotta" Roll Ups

 I love Ricotta cheese...unfortunately it does not like my diet, even the light version. So i found an alternative. Greek Yogurt. Gotta love non-fat, low cal Greek yogurt. I know what your thinking...the consistency isnt the same....Sure it is, if you drain all the liquid out. I have blogged about making yogurt cream cheese, its the same recipe only using Greek yogurt for a bit more tang! Who knew yogurt was so versatile.

 Ingredients:

2 cups of "Greek yogurt ricotta"  (see the yogurt cream cheese recipe for directions)
2 tbs minced garlic
1/4 chopped scallions
1 tbs Italian seasoning
6 tbs parmesean cheese
2 cups panko bread crumbs
"i cant believe its not butter spray"
1 nice sized eggplant.
2 tsp onion powder
2 tsp garlic powder
3 egg whites
1 jar pasta sauce of choice

Directions
Mix together in a bowl the yogurt ricotta, scallion, garlic, italian seasoning and 1/2 of the parmesan cheese, then set aside.
In another bowl combine the panko and remaining parmesan, garlic and onion powder.Heat a frying pan over medium heat, spray the pan with the butter spray.
Slice the eggplant into long strips.  Dip the eggplant in the egg white and then coat with panko mixture. Brown the strips on both sides in the pan (about 3-4 minutes per side)
Remove the browned strips and place on a plate, stuff with about 2-3 tbs of the ricotta mixture, roll the strips and secure with a toothpick. Heat oven to 400 degrees.
In a glass baking dish, pour in pasta sauce, settle each roll up on top of the sauce (do not pour sauce over the roll up or your crunch will turn to mush). Bake for 15-20 minutes. Serve.

My mother often looks at what I eat like its something alien. After a bit of persuasion I did get her to try this, she raved over it and ate 2 servings, which if you know my mother is a lot!