Eggplant Rollatini
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 68.3
- Total Fat: 2.2 g
- Cholesterol: 7.7 mg
- Sodium: 201.2 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.4 g
- Protein: 6.1 g
View full nutritional breakdown of Eggplant Rollatini calories by ingredient
Introduction
The eggplant is the noodle in this dish The eggplant is the noodle in this dishNumber of Servings: 25
Ingredients
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2 eggplants peeled and sliced into 1/4 inch slices, lengthwise
16 oz nonfat cottage cheese
8 oz. of shredded part skim mozzarella
1/4 c fresh basil, chopped
14 oz. spaghetti sauce
1/2 c bread crumbs
Directions
Depending on how large the eggplants are, you might get 12-25 "noodles".
Put sliced eggplant into a microwave dish and bake for about 6-8 minutes or until tender. Place in a strainer, remove and place on a clean towel and blot to remove excess liquid.
In another bowl mix together cottage cheese, 1 1/2 c. mozzarella, bread crumbs and basil until well blended.
Place about 1/3 c of cheese mixture on a eggplant slice and roll. Put seam side down in a sprayed 9x13 in pan. Once all the eggplants are done, pour the spaghetti sauce over it all. Sprinkle remaining mozzarella cheese over the top.
Bake at 350 degrees for 30-35 minutes or until bubbly around the edges.
Number of Servings: 25
Recipe submitted by SparkPeople user RAVENSWORD2001.
Put sliced eggplant into a microwave dish and bake for about 6-8 minutes or until tender. Place in a strainer, remove and place on a clean towel and blot to remove excess liquid.
In another bowl mix together cottage cheese, 1 1/2 c. mozzarella, bread crumbs and basil until well blended.
Place about 1/3 c of cheese mixture on a eggplant slice and roll. Put seam side down in a sprayed 9x13 in pan. Once all the eggplants are done, pour the spaghetti sauce over it all. Sprinkle remaining mozzarella cheese over the top.
Bake at 350 degrees for 30-35 minutes or until bubbly around the edges.
Number of Servings: 25
Recipe submitted by SparkPeople user RAVENSWORD2001.