Lighter Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Medium Italian eggplants, sliced lengthwise 1/4 inch think, ends reservedSaltOlive oil cooking spray1.75 cups of part-skim ricotta cheese24 fresh basil leaves, choppedOne egg white2 ounces of grated Parmigiano-Reggiano cheeseFreshly ground black pepper1 cup marinara sauce4 ounces fresh mozzarella, but into 16 thin slices
Sprinkle the eggplant with salt and the olive oil cooking spray.
Grill the eggplant slices over high heat for 3 minutes per side, or long enough to get char marks on both sides.
Remove them from the grill and place on a microwave-safe plate. Cover with plastic wrap and microwave on high until the eggplant is tender, 1 or 2 minutes. Place cooked eggplant on rack to drain excess water and to cool.
Cook the reserved eggplant ends the same way and scoop out their flesh into a bowl and chop it.
Mix the ricotta, basil, chopped eggplant, egg white, three quarters of the Parmigiano-Reggiano, salt and pepper.
Preheat the oven to 375F, coat a 9x13inch baking dish with cooking spray. Add 1/2 cup of the marinara sauce and spread over the bottom.
Lay out the eggplant slices (you should have 16 of them) and place 2 tbsp of the ricotta mixture on top of each eggplant slice. Roll the eggplant over the cheese mixture making a neat roll and place each roll on the sauce in the baking dish.
Cover it with foil and bake for about 10 minutes, just long enough until the center is warmed through.
Remove the eggplant from the oven and spoon the other 1/2 cup of sauce evenly over the rolls. Sprinkle the remaining Parmigiano over the rolls and then place one slice of mozzarella over each roll.
Return to the oven for 5 more minutes or long enough for the cheese to melt.
Serving Size: Makes 8 servings of two eggplant rolls each
Number of Servings: 8
Recipe submitted by SparkPeople user MALUANOVA.
Grill the eggplant slices over high heat for 3 minutes per side, or long enough to get char marks on both sides.
Remove them from the grill and place on a microwave-safe plate. Cover with plastic wrap and microwave on high until the eggplant is tender, 1 or 2 minutes. Place cooked eggplant on rack to drain excess water and to cool.
Cook the reserved eggplant ends the same way and scoop out their flesh into a bowl and chop it.
Mix the ricotta, basil, chopped eggplant, egg white, three quarters of the Parmigiano-Reggiano, salt and pepper.
Preheat the oven to 375F, coat a 9x13inch baking dish with cooking spray. Add 1/2 cup of the marinara sauce and spread over the bottom.
Lay out the eggplant slices (you should have 16 of them) and place 2 tbsp of the ricotta mixture on top of each eggplant slice. Roll the eggplant over the cheese mixture making a neat roll and place each roll on the sauce in the baking dish.
Cover it with foil and bake for about 10 minutes, just long enough until the center is warmed through.
Remove the eggplant from the oven and spoon the other 1/2 cup of sauce evenly over the rolls. Sprinkle the remaining Parmigiano over the rolls and then place one slice of mozzarella over each roll.
Return to the oven for 5 more minutes or long enough for the cheese to melt.
Serving Size: Makes 8 servings of two eggplant rolls each
Number of Servings: 8
Recipe submitted by SparkPeople user MALUANOVA.
Nutritional Info Amount Per Serving
- Calories: 210.3
- Total Fat: 12.1 g
- Cholesterol: 39.3 mg
- Sodium: 329.9 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.4 g
- Protein: 13.9 g
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