Eggplant Rollups - 1/24th of Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Eggplant, fresh, 1360 grams (3 lbs sliced thinly)Olive Oil, 9 tbsp (divided 8T/1T)Diced tomatoes (1 large can)1 15 oz can tomato sauce Onions, raw, .5 cup, mincedGarlic, 2 cloves (minced)Salt, .5 tsp Basil, .5 tsp Oregano, dried, 1.5 tspSugar, .5 tsp (remove)Marjoram, dried, .25 tsp Parsley, dried, 2 tbsp Cottage Cheese, 1% Milkfat, 1.5 cup 2% Shredded Mozarella Cheese, 1.5 cup Parmesan Cheese, grated, 1/3 cupNutmeg, ground, 1/8 tspBlack Pepper, ground, .25 tsp 3 eggss mixed w/1 T water for dredgingBread crumbs, dry, seasoned, 1 cup for dredging
- Mix cottage, parmesan and 1 1/4 C mozarella cheeses together with 1 T parsley, 1/4 tsp pepper and 1/8 tsp nutmeg.
- Set aside
- Saute onions and garlic in 1 T oil until softened, increase heat and add diced tomatoes, 1 15 oz can tomato sauce with 1.5 tsp oregano, 1 T parsley, 1/2 tsp basil, 1/2 tsp salt and a pinch of marjoram. Simmer at least 45 minutes.
- Peel and slice eggplant.
- Dredge in egg and breadcrumbs and fry in 1/2 C oil until browned on both sides. Drain well.
- Put 1/4 C cheese mixture on narrow end of eggplant slice and roll up.
- Place seam side down in 11x7 baking dish into which you have spooned some of the tomato sauce.
- Continue until all rolls are completed. Cover rolls with tomato sauce and top with remaining mozarella and sprinkle with parmesan cheese.
- Bake at 350 degrees until brown and bubbly, around 30 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user ABLITSCH.
- Set aside
- Saute onions and garlic in 1 T oil until softened, increase heat and add diced tomatoes, 1 15 oz can tomato sauce with 1.5 tsp oregano, 1 T parsley, 1/2 tsp basil, 1/2 tsp salt and a pinch of marjoram. Simmer at least 45 minutes.
- Peel and slice eggplant.
- Dredge in egg and breadcrumbs and fry in 1/2 C oil until browned on both sides. Drain well.
- Put 1/4 C cheese mixture on narrow end of eggplant slice and roll up.
- Place seam side down in 11x7 baking dish into which you have spooned some of the tomato sauce.
- Continue until all rolls are completed. Cover rolls with tomato sauce and top with remaining mozarella and sprinkle with parmesan cheese.
- Bake at 350 degrees until brown and bubbly, around 30 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user ABLITSCH.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 6.6 g
- Cholesterol: 14.3 mg
- Sodium: 359.6 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.2 g
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