Skinny Eggplant Rollatini

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 4.7 g
  • Cholesterol: 4.2 mg
  • Sodium: 339.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Skinny Eggplant Rollatini calories by ingredient
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Number of Servings: 7


    2 Eggplant sliced 1/4 inch thick the long way
    1 Zucchini grated
    half cup chopped onion
    Basil 15 leaves chopped
    Garlic 2 cloves minced
    Half Cup Fat Free Mozzarella Cheese
    Quarter Cup Shredded Parmesan Cheese
    1 cup Trader Joes or other low cal marinara sauce
    7 slices Sargento Ultra Thin Provolone
    2 tsp olive oil


Lightly salt sliced eggplant and let it sit for 15 minutes.
Wipe water off of it with paper towel and then brush with a little olive oil and cook in a 400 degree oven for 15 minutes until brown.

While eggplant is cooking saute' zucchini, onions and garlic on medium heat for 15 minutes in a pan sprayed with cooking spray. Remove from heat and let it cool.

Once cool mix the zucchini mixture with the cheese.

Roll a heaping tablespoon of the zucchini into each slice of eggplant.

Spread about half cup of marinara on the bottom of a baking dish. Arrange rolls on dish in groups of 3. Cover each group of rolls with a slice of the ultra thin provolone.

Bake for 15 minutes or until browned.

Serving Size: 3 rolls

Number of Servings: 7

Recipe submitted by SparkPeople user GOLDILOCKS1266.

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