Eggplant Involtini

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.7
  • Total Fat: 4.1 g
  • Cholesterol: 6.2 mg
  • Sodium: 898.1 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 12.3 g

View full nutritional breakdown of Eggplant Involtini calories by ingredient


Introduction

so good, double the recipe and freeze for another night. so good, double the recipe and freeze for another night.
Number of Servings: 8

Ingredients

    1 large eggplant, sliced lengthwise in 1/4 inch slices (I used a mandolin to get enen slices)
    2 1/2 cups non fat cottage cheese
    zest of one lemon
    juice of one lemon
    1 tbsp dried thyme leaves
    1/2 tsp kosher salt
    1/2 cup plain panko bread crumbs


Directions

Spray both sides of eggplant with pam spray. Bake in 375 degree oven until soft. Mix the remaining ingredients together and place a heaping tablespoon at the narrow end of the eggplant slice. In the meantime, pour the tomatoe sauce in the bottom of a 13 x 9 casserole dish. Place the rolls seam side down in the dish. When the dish is filled, brush the tops of the rolls with olive oil and place in a 425 degree oven for 30 minutes, until the top is golden brown and crispy.

Serving Size: makes approximately 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GOLDENKID.