Eggplant involtini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Medium Eggplants1 Box Pomi chopped tomatoes2 garlic cloves1/2 T Italian Seasoning (optional)15 oz. part skim ricotta8 oz. Sargento Italian Cheese Mix (or cheese of choice)1 egg1 tsp lemon rind1 cup cooked spinach, chopped (optional)
Slice eggplant LENGTHWISE, bake at 425 still soft.
Mix in ricotta, 1/2 the cheese, and egg and cooked spinach, set aside.
Cook down tomatoes in olive oil and garlic. Season as you like.
When eggplant is cool, spread cheese on one side and roll up, placing seam side down in tomato sauce.
Sprinkle remaining cheese on top.
Place under broiler until cheese is brown and bubbly.
Serving Size: 4 servings, 3 eggplant rolls each
Number of Servings: 4
Recipe submitted by SparkPeople user SUE_DAVIS01.
Mix in ricotta, 1/2 the cheese, and egg and cooked spinach, set aside.
Cook down tomatoes in olive oil and garlic. Season as you like.
When eggplant is cool, spread cheese on one side and roll up, placing seam side down in tomato sauce.
Sprinkle remaining cheese on top.
Place under broiler until cheese is brown and bubbly.
Serving Size: 4 servings, 3 eggplant rolls each
Number of Servings: 4
Recipe submitted by SparkPeople user SUE_DAVIS01.
Nutritional Info Amount Per Serving
- Calories: 324.5
- Total Fat: 15.6 g
- Cholesterol: 78.9 mg
- Sodium: 307.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 9.8 g
- Protein: 21.3 g
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