Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Baked Eggplant Rollups with Couscous, Spinach & Mozzarella.

  • 2 (5 oz) pkgs
    baby spinach
  • 16 fl oz
    chicken or vegetable broth
  • 2 (14.5 oz) cans
    diced tomatoes
  • 3
    eggplants
  • 8 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ⅔ (8 oz) block
    mozzarella cheese
  • ¼ cup
    plain Greek yogurt
  • 2 (8 oz) cans
    tomato sauce
  • 1 cup
    whole wheat couscous
  • 2 medium
    yellow onions
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  • 1
    Preheat the oven to 425°F. Line two large baking sheet pans with parchment paper.
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    3 eggplants
    2 (5 oz) pkgs baby spinach
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Trim off and discard ends of eggplants; slice lengthwise into ¼-inch thick pieces. Divide between baking sheets and rub with oil and salt on both sides. Place in the oven and cook until soft, about 12 minutes. Remove from oven and set aside.
    4 tsp extra virgin olive oil
    1 tsp salt
  • 4
    Meanwhile, place couscous in a large bowl.
    1 cup whole wheat couscous
  • 5
    Place broth in a medium saucepan, cover, and bring to a boil over high heat. Remove from heat, pour into the bowl with the couscous, and stir. Cover tightly with foil and let stand for 10 minutes, then fluff with a fork.
    16 fl oz (2 cups) chicken or vegetable broth
  • 6
    Peel and small dice onions. Peel and mince garlic.
    2 medium yellow onions
    8 cloves garlic
  • 7
    Return the saucepan used for the broth to medium heat. Once the pan is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 8
    Add onion and garlic to the pan. Cook, stirring frequently, until onion begins to soften, 3-4 minutes.
  • 9
    Meanwhile, coarsely chop spinach. Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 10
    Add spinach, half of the parsley, salt, and pepper to the pan; cook, stirring frequently, until the spinach is wilted, 2-3 minutes. Remove from heat and add to the bowl with the couscous along with the yogurt; stir to combine. Set aside remaining parsley.
    1 tsp salt
    ½ tsp black pepper
    ¼ cup plain Greek yogurt
  • 11
    In a medium bowl, combine the diced tomatoes, tomato sauce, and spices. Spread a thin layer of the sauce over the bottom of a large baking dish; set remaining sauce aside.
    2 (14.5 oz) cans diced tomatoes
    2 (8 oz) cans tomato sauce
    2 tsp Italian seasoning
    1 tsp salt
    ½ tsp black pepper
  • 12
    Place a small amount of spinach-couscous mixture towards the end of each eggplant slice. Roll each slice and place, side-by-side, seam-side down, in the baking dish.
  • 13
    Grate the mozzarella.
    ⅔ (8 oz) block mozzarella cheese
  • 14
    Pour remaining tomato sauce over the top of the rolls. Sprinkle with cheese and bake for 8-12 minutes, until the cheese is melted.
  • 15
    To serve, divide rolls between plates and garnish with remaining parsley. Enjoy!