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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.7
  • Total Fat: 4.2 g
  • Cholesterol: 9.9 mg
  • Sodium: 1,160.9 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 19.8 g

View full nutritional breakdown of eggplant rolls calories by ingredient
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eggplant rolls

Submitted by: SARAH.BODELL

Introduction

yves meatless ground and cottage cheese rolled in egplant slices baked in tomato sauce. yves meatless ground and cottage cheese rolled in egplant slices baked in tomato sauce.
Number of Servings: 6

Ingredients

    1 large eggplant (about 1 1/4 lb)
    kosher salt
    olive oil spray
    26oz can hunts garlic and herb pasta sauce
    1/2 cup grated prmesan
    1 package (2 cups) yves meatless grounds
    1 cup fat free cottage cheese
    2 T lemon juice
    1 tsp dried thyme

Tips

this is an edited version of this recipe. added protein reduced fat... http://www.erinvaledesign.com/leo_on_the_loose/2011/11/mmmmonday-eggplant-involtini.html/


Directions

Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hourů worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels.spray a heavy saucepan or large skillet with olive oil. Place 3 to 4 eggplant slices in the pan and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

Meanwhile, make the stuffing. In a bowl, stir together ,eatless grounds, cottage cheese, juice, thyme and 1/4tsp salt.

Preheat the oven to 425║F. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer reserving about half a cup to top the eggplant. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of sauce (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the parm before serving.

Serving Size: makes 6 servings (2 rolls each)

Number of Servings: 6

Recipe submitted by SparkPeople user SARAH.BODELL.






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