Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 Eggplants, sliced thin length wise1 cup breadcrumbs4 tbsp EVOO16 oz part skim ricotta cheese2 eggs4 tsp garlicparmesan cheesepart skim mozzarella cheese, shredded1 jar spaghetti sauce
Bread Eggplant with breadcrumbs and fry in oil until tender. Place aside.
In bowl, mix ricotta, parmesan, garlic, eggs, and italian seasonings (to taste).
Put 1/2 jar of sauce onto bottom of ungreased 9X12X2 inch baking dish.
Put a spoonful of ricotta mix onto a slice of fried eggplant and roll. Place roll in dish vertically or on a slant (just not on its side). Repeat for remaining slices. (there should be some mix left over).
Pour remaining sauce over the top of rolls and cover with mozz cheese.
Bake at 350 for about 30 minutes or until cheese is melted and it gets bubbly.
Makes about 7 servings, 3-4 rolls per serving.
Number of Servings: 7
Recipe submitted by SparkPeople user SS1004.
In bowl, mix ricotta, parmesan, garlic, eggs, and italian seasonings (to taste).
Put 1/2 jar of sauce onto bottom of ungreased 9X12X2 inch baking dish.
Put a spoonful of ricotta mix onto a slice of fried eggplant and roll. Place roll in dish vertically or on a slant (just not on its side). Repeat for remaining slices. (there should be some mix left over).
Pour remaining sauce over the top of rolls and cover with mozz cheese.
Bake at 350 for about 30 minutes or until cheese is melted and it gets bubbly.
Makes about 7 servings, 3-4 rolls per serving.
Number of Servings: 7
Recipe submitted by SparkPeople user SS1004.
Nutritional Info Amount Per Serving
- Calories: 347.8
- Total Fat: 18.3 g
- Cholesterol: 70.1 mg
- Sodium: 898.5 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 6.3 g
- Protein: 16.0 g
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