MF Eggplant Rollatini - 1 serving (1/2 = 1/2 lean)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
123 grams fresh eggplant rounds, weighed (thin rounds, peel the eggplant first)4 ozs (1/2 cup) part-skim ricotta cheese2 ozs. (weighed) shredded mozzarella cheese 2%1/4 to 1/2 cup Walden Farms basil tomato sauce1 tsp dried basil leaves OR TO TASTE1 tsp McCormick salt-free 'perfect pinch' Italian seasoning OR TO TASTE1 tsp garlic powder OR TO TASTE
Preheat oven ro 425. Peel eggplant, then cut into thin rounds (1/4" thick or thinner). Place peeled thin 'rounds' of eggplant on a PAM-sprayed cookie sheet. Sprinkle with italian seasoning. Spritz each round quickly with PAM again (I use butter flavored OR olive-oil flavored PAM for this recipe). Bake for 5-8 minutes or until eggplant is pliable - watch carefully or it may burn! Remove and allow to cool slightly. Reduce oven to 375.
PAM spray an 8x8" baking dish. Pour about 1 TBL or so of the Walden Farms basil tomato sauce on the bottom and spread out with a spoon.
In a small bowl, combine ricotta cheese, italian seasoning to taste, basil leaves to taste, and garlic powder to taste along with 2 TBL of the shredded mozzarella cheese. Mix well.
Place about a TBL of the cheese mixture on top of each eggplant round and fold in half. Place in the 8x8" baking dish. Continue with all eggplant rounds until you've used up the ricotta cheese mixture. Pour the rest of the Walden Farms basil tomato sauce over all and sprinkle with the rest of the shredded mozzarella. Bake for 15 minutes or until cheese has melted on top and it's hot and bubbly.
Serving Size: 1 serving = 1 full L&G (no healthy fats needed)
PAM spray an 8x8" baking dish. Pour about 1 TBL or so of the Walden Farms basil tomato sauce on the bottom and spread out with a spoon.
In a small bowl, combine ricotta cheese, italian seasoning to taste, basil leaves to taste, and garlic powder to taste along with 2 TBL of the shredded mozzarella cheese. Mix well.
Place about a TBL of the cheese mixture on top of each eggplant round and fold in half. Place in the 8x8" baking dish. Continue with all eggplant rounds until you've used up the ricotta cheese mixture. Pour the rest of the Walden Farms basil tomato sauce over all and sprinkle with the rest of the shredded mozzarella. Bake for 15 minutes or until cheese has melted on top and it's hot and bubbly.
Serving Size: 1 serving = 1 full L&G (no healthy fats needed)
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 18.2 g
- Cholesterol: 92.9 mg
- Sodium: 387.4 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.3 g
- Protein: 25.1 g