Eggplant roll stuffed with ricotta cheese and spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1 cup Baby Spinach (attitude) 1 cup Ricotta Cheese, part skim milk 60 gram Kraft shredded mozzarella 50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) 12 tbsp Tostitos salsa medium 5 gram Garlic ail 0.25 tsp Black Pepper (Ground) (by TIARENEE)
cut eggplant in slice, add some pepper and salt and put it in the oven for 10 mn
blend ricotta cheese, half mozzarella cheese, eggs , garlic and spinach
Add some mixture on a slice and roll
add some sauce on your cooking pan and place the roll on it
add rest of sauce and cheese.
Cook for 40 mn at 305 degrees
Serving Size: 10 serving
Number of Servings: 1
Recipe submitted by SparkPeople user ADORVIL.
blend ricotta cheese, half mozzarella cheese, eggs , garlic and spinach
Add some mixture on a slice and roll
add some sauce on your cooking pan and place the roll on it
add rest of sauce and cheese.
Cook for 40 mn at 305 degrees
Serving Size: 10 serving
Number of Servings: 1
Recipe submitted by SparkPeople user ADORVIL.
Nutritional Info Amount Per Serving
- Calories: 934.4
- Total Fat: 36.4 g
- Cholesterol: 276.3 mg
- Sodium: 805.4 mg
- Total Carbs: 93.2 g
- Dietary Fiber: 33.9 g
- Protein: 63.9 g
Member Reviews