My Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Eggplant, peeled and sliced lengthwiseeggplant prep1/2 cup Progresso Italian Style Bread Crumbs1/4 cup Egg Beaters1 cup Heart Right Fat Free Milk (Smart Balance)1/3 cup olive oil (approximate)filling1 cup Part Skim Ricotta Cheese1/4 cup Egg Beaters1/2 cup Fresh Parsleytoppingfavorite pasta sauce1/4 cup part skim mozzarella
Place Bread Crumbs in shallow pan
Mix together egg beaters and milk in shallow bowl
Heat 1 Tbl olive oil in pan. Dip eggplant slices into milk mixture and then coat with bread crumbs. Cook in pan until soft, 3-4 at a time. When done, place on paper towels and cool slightly.
Cover bottom of small baking dish with 1/2 cup of tomato sauce.
Mix together filling ingredients. Place 1-2 Tbl of filling on one end of eggplant and roll up. Place in baking dish, seam side down and repeat for all slices of eggplant. Pour remaining sauce over the top and sprinkle with cheese. Bake uncovered for 30 minutes.
Serving Size: Makes 4 servings (2 rollatini each)
Number of Servings: 4
Recipe submitted by SparkPeople user MOMOF2NJ.
Mix together egg beaters and milk in shallow bowl
Heat 1 Tbl olive oil in pan. Dip eggplant slices into milk mixture and then coat with bread crumbs. Cook in pan until soft, 3-4 at a time. When done, place on paper towels and cool slightly.
Cover bottom of small baking dish with 1/2 cup of tomato sauce.
Mix together filling ingredients. Place 1-2 Tbl of filling on one end of eggplant and roll up. Place in baking dish, seam side down and repeat for all slices of eggplant. Pour remaining sauce over the top and sprinkle with cheese. Bake uncovered for 30 minutes.
Serving Size: Makes 4 servings (2 rollatini each)
Number of Servings: 4
Recipe submitted by SparkPeople user MOMOF2NJ.
Nutritional Info Amount Per Serving
- Calories: 438.1
- Total Fat: 26.2 g
- Cholesterol: 26.4 mg
- Sodium: 643.4 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.5 g
- Protein: 20.4 g
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