CindyO's Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Eggplant, sliced lengthwise, 20 slices, 1/4"1/2 c onions, diced2 stalks celery, diced2 cloves garlic, cruched1/4 c carrots, grated1/4 c mushrooms, diced1/2 ricotta cheese, part skim1 oz romano cheese1 oz. asiago cheese, grated4 plum tomatos, sliced thin2 tbsp extra virgin olive oil1/2 tbsp red pepperItalian dried spice mix, salt and pepper - to taste
Spray cookie sheet with cooking spray, then place eggplant sliced in a single layer and broil on low setting until cooked, but not dry. Set aside. Preheat oven to 350. Heat 1 tbsp oil in saute pan, add onions, garlic, celery, carrots and mushrooms. Saute until soft. Remove from heat, add ricotta and romano cheese, mix. Place a spoonful of mixture on each eggplant slice and roll up, then put the roll ups seam side down in a casserole dish. Continue until all slices are rolled. In a seperate bowl, mix tomato sauce, water, and spices. Pour over eggplant rolls. Place plum tomato slices on tops of rolls, sprinkle asiago cheese on top, then drizzle 1 tbls oil over everything. Cover and bake for 50 mins. Remover cover and bake for 10 mins.
Number of Servings: 10
Recipe submitted by SparkPeople user CRO1010.
Number of Servings: 10
Recipe submitted by SparkPeople user CRO1010.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 5.6 g
- Cholesterol: 11.4 mg
- Sodium: 220.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.7 g
- Protein: 4.1 g
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