Eggplant involtini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 324.5
- Total Fat: 15.6 g
- Cholesterol: 78.9 mg
- Sodium: 307.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 9.8 g
- Protein: 21.3 g
View full nutritional breakdown of Eggplant involtini calories by ingredient
Introduction
Gluten-Free version, low calorie, good protein. Gluten-Free version, low calorie, good protein.Number of Servings: 4
Ingredients
-
2 Medium Eggplants
1 Box Pomi chopped tomatoes
2 garlic cloves
1/2 T Italian Seasoning (optional)
15 oz. part skim ricotta
8 oz. Sargento Italian Cheese Mix (or cheese of choice)
1 egg
1 tsp lemon rind
1 cup cooked spinach, chopped (optional)
Directions
Slice eggplant LENGTHWISE, bake at 425 still soft.
Mix in ricotta, 1/2 the cheese, and egg and cooked spinach, set aside.
Cook down tomatoes in olive oil and garlic. Season as you like.
When eggplant is cool, spread cheese on one side and roll up, placing seam side down in tomato sauce.
Sprinkle remaining cheese on top.
Place under broiler until cheese is brown and bubbly.
Serving Size: 4 servings, 3 eggplant rolls each
Number of Servings: 4
Recipe submitted by SparkPeople user SUE_DAVIS01.
Mix in ricotta, 1/2 the cheese, and egg and cooked spinach, set aside.
Cook down tomatoes in olive oil and garlic. Season as you like.
When eggplant is cool, spread cheese on one side and roll up, placing seam side down in tomato sauce.
Sprinkle remaining cheese on top.
Place under broiler until cheese is brown and bubbly.
Serving Size: 4 servings, 3 eggplant rolls each
Number of Servings: 4
Recipe submitted by SparkPeople user SUE_DAVIS01.