Eggplant Parmigiana Wraps
- Two 10-inch round wraps or rectangular lavash wraps, lightly warmed if desired
- Good-quality marinara sauce, as needed
- 1 recipe Versatile Steamed Eggplant (page 215)
- 1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese
- Spread each wrap with a thin layer of marinara sauce.
- Spread the steamed eggplant over the sauce, and sprinkle with cheese.
- Roll up each wrap snugly.
- Place on a large platter and microwave just until warmed, about 2 minutes.
- Cut each wrap in half crosswise, and eat out of hand.
- Calories: 257
- Total Fat: 9g
- Protein: 14g
- Carbohydrate: 29g
- Cholesterol: 22mg
- Sodium: 453mg
wraps, marinara sauce, mozzarella cheese
Taken from www.epicurious.com/recipes/food/views/eggplant-parmigiana-wraps-372868 (may not work)