Eggplant Rollantini

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 149.1
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.1 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 10.2 g
  • Protein: 7.2 g

View full nutritional breakdown of Eggplant Rollantini calories by ingredient
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Delicious vegitarian eggplant rollantini Delicious vegitarian eggplant rollantini
Number of Servings: 2


    Tomato Sauce:
    8 plum tomatoes
    1/2 cup fresh basil
    2 cloves of garlic
    1 tsp sea salt
    1/2 tsp coarsely ground pepper
    1 packet of splenda (optional)

    1 head of cauliflower, florets
    1/2 cup of diced large onion
    1 tsp of salt
    1/2 tsp pepper
    2 tsp of butter buds

    1 eggplant, sliced lengthwise
    pam non stick cooking spray


Tomato Sauce:
1- Pour boiling water over 8 plum tomatoes. Leave for 5-10 min.
2-Peel skins off of tomatoes.
3-Coursely chop the tomatoes and place in for a quick pulse in a food processor for chunky sauce.
4-Spray a pot with Pam and heat minced garlic on a low-medium flame. Once garlic begins cooking, add coarsely choped tomatoes, coarsely chopped basil and 1 tsp of salt and 1/2 tsp of pepper. Add 1/2-1 packet of splenda if you like sweet tomato sauce.
5-Cook until sauce becomes less watery.

1-Cut eggplant into 1/2 in long sections.
2-Spray a pan with Pam and place as many sections as you can on the pan. Sprinkle with salt, pepper and garlic.
3-Flip after about 2-3 minutes and grill other side.

Cauliflower Stuffing:
1-Wash cauliflower and place florets into food processor. Grind to rice like consistency.
2- Chop 1/2 cup of onion or use food processor, and cook to transparnecy in Pam covered pan.
3-Add cauliflower and stir frequently. Add 1 tsp of salt and 1 tsp on butter buds.

Roll about 2 tbsp of stuffing into each piece of eggplant. Cover with tomato sauce and place in an aluminum pan and bake for 20-30 min at 350. Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user COOKINWDRSARA.

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