Eggplant Unrollatini Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Ricotta Cheese, part skim milk 1 eggplant, peeled (yield from 1 Eggplant, fresh 3 serving Mozerrella Cheese-Part Skim 1/3Cup (by JJJGALLO99) 1 cup Del Monte Diced Tomatoes, No Salt Added 1 tbsp Extra Light Olive Oil 1 1tsp Coconut Oil 2 tbsp Basil 2 clove Garlic 1 tsp Pepper, black 0.25 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend 1 serving 1 Large Eggwhite
Cut eggplant into strips, soak for an hour than press between paper towels to dry.
Prepare the sauce while waiting. Add olive oil, spices and can of diced tomatoes to a pot and simmer for 20 min.
Mix Ricotta with egg white this will hold it all together.
coat baking dish with coconut oil or you can use a cooking spray like pam.
I microwaved the eggplant for 5 min to soften it up.
Next coat the bottom of baking dish with tomato mixture. Lay eggplant over that. Add the ricotta mixture and then the rest of the tomatoes. Bake for 20 min on 350 degrees. Remove from oven and sprinkle mozzarella over the top. Bake another 15 min
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIZAZA62.
Prepare the sauce while waiting. Add olive oil, spices and can of diced tomatoes to a pot and simmer for 20 min.
Mix Ricotta with egg white this will hold it all together.
coat baking dish with coconut oil or you can use a cooking spray like pam.
I microwaved the eggplant for 5 min to soften it up.
Next coat the bottom of baking dish with tomato mixture. Lay eggplant over that. Add the ricotta mixture and then the rest of the tomatoes. Bake for 20 min on 350 degrees. Remove from oven and sprinkle mozzarella over the top. Bake another 15 min
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIZAZA62.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 10.7 g
- Cholesterol: 27.6 mg
- Sodium: 199.4 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.7 g
- Protein: 11.8 g
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