Eggplant Involtini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large eggplant, sliced lengthwise in 1/4 inch slices (I used a mandolin to get enen slices)2 1/2 cups non fat cottage cheesezest of one lemonjuice of one lemon1 tbsp dried thyme leaves1/2 tsp kosher salt1/2 cup plain panko bread crumbs
Spray both sides of eggplant with pam spray. Bake in 375 degree oven until soft. Mix the remaining ingredients together and place a heaping tablespoon at the narrow end of the eggplant slice. In the meantime, pour the tomatoe sauce in the bottom of a 13 x 9 casserole dish. Place the rolls seam side down in the dish. When the dish is filled, brush the tops of the rolls with olive oil and place in a 425 degree oven for 30 minutes, until the top is golden brown and crispy.
Serving Size: makes approximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOLDENKID.
Serving Size: makes approximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOLDENKID.
Nutritional Info Amount Per Serving
- Calories: 157.7
- Total Fat: 4.1 g
- Cholesterol: 6.2 mg
- Sodium: 898.1 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 3.7 g
- Protein: 12.3 g
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