Eggplant Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant, unpeeled (approx 1-1/4 lb Part skim milk ricotta cheese about 1 cupGarlic, 3 clove ground2 tsp Italian Seasoning, 1 serving (remove)Kraft 100% Grated Parmesan & Romano Cheese, 6 tsp Cheese - Kraft Mozzarella Shredded, 0.25 cup Egg, fresh, whole, raw, 4 large Milk, 1%, .5 cup Victors Chip Steak, 6 oz Soy Sauce, 1 tbsp Mirin 2 tbsp (i usually use cooking wine but was out)Chili powder, 1 tsp Pepper, black, 1 dash Salt to tasteYellow Bell Pepper,about 10 strips,Squash, raw, 1 cup slices Corn Starch, 1 cup oil for light frying1 tbs dried parsleyRao's Marinara sauce 1/2 cup
Take the chip steak, in a bowl add the soy, mirin, chili powder and 1 clove of garlic. Set aside.
In another bowl mix 2 eggs, parmesan, mozzarella, ricotta cheese, Italian seasoning, and parsley, remaining garlic, salt and pepper and set aside.
In another bowl mix the remaining eggs and milk. Whisk together.
Use a mandolin and slice the squash into thin strips.
Slice the bell pepper into small strips as well.
Slice eggplant longways into 1/4" slices.
Heat a small amount of oil in a pan.
Dip each eggplant piece into the egg mixture and then dip into corn starch
Place in heated pan and brown on both sides.
Remove from heat when brown and layer with thin pieces of chip steak, squash, bell pepper and ricotta mixture.
Roll the eggplant up as best as possible and place open side down into a baking dish.
Bake at 375 for 30 minutes.
Remove from oven and top with small amount of rao's sauce. Serve.
Serving Size: Makes 4-6 servings (depends on the eggplant)
Number of Servings: 6
Recipe submitted by SparkPeople user KELDRAN.
In another bowl mix 2 eggs, parmesan, mozzarella, ricotta cheese, Italian seasoning, and parsley, remaining garlic, salt and pepper and set aside.
In another bowl mix the remaining eggs and milk. Whisk together.
Use a mandolin and slice the squash into thin strips.
Slice the bell pepper into small strips as well.
Slice eggplant longways into 1/4" slices.
Heat a small amount of oil in a pan.
Dip each eggplant piece into the egg mixture and then dip into corn starch
Place in heated pan and brown on both sides.
Remove from heat when brown and layer with thin pieces of chip steak, squash, bell pepper and ricotta mixture.
Roll the eggplant up as best as possible and place open side down into a baking dish.
Bake at 375 for 30 minutes.
Remove from oven and top with small amount of rao's sauce. Serve.
Serving Size: Makes 4-6 servings (depends on the eggplant)
Number of Servings: 6
Recipe submitted by SparkPeople user KELDRAN.
Nutritional Info Amount Per Serving
- Calories: 421.2
- Total Fat: 15.5 g
- Cholesterol: 150.8 mg
- Sodium: 362.2 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.7 g
- Protein: 12.0 g
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