Lighter Eggplant Rollatini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 210.3
- Total Fat: 12.1 g
- Cholesterol: 39.3 mg
- Sodium: 329.9 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.4 g
- Protein: 13.9 g
View full nutritional breakdown of Lighter Eggplant Rollatini calories by ingredient
Introduction
This is adapted from Rocco Dispirito's book "Now Eat This! Italian". I've made some changes to suit our family's taste and everyone raved about it, from the hubby to the six year old. This is adapted from Rocco Dispirito's book "Now Eat This! Italian". I've made some changes to suit our family's taste and everyone raved about it, from the hubby to the six year old.Number of Servings: 8
Ingredients
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2 Medium Italian eggplants, sliced lengthwise 1/4 inch think, ends reserved
Salt
Olive oil cooking spray
1.75 cups of part-skim ricotta cheese
24 fresh basil leaves, chopped
One egg white
2 ounces of grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1 cup marinara sauce
4 ounces fresh mozzarella, but into 16 thin slices
Tips
This is a bit labor intensive but it is not difficult. It is VERY worth the effort!
Directions
Sprinkle the eggplant with salt and the olive oil cooking spray.
Grill the eggplant slices over high heat for 3 minutes per side, or long enough to get char marks on both sides.
Remove them from the grill and place on a microwave-safe plate. Cover with plastic wrap and microwave on high until the eggplant is tender, 1 or 2 minutes. Place cooked eggplant on rack to drain excess water and to cool.
Cook the reserved eggplant ends the same way and scoop out their flesh into a bowl and chop it.
Mix the ricotta, basil, chopped eggplant, egg white, three quarters of the Parmigiano-Reggiano, salt and pepper.
Preheat the oven to 375F, coat a 9x13inch baking dish with cooking spray. Add 1/2 cup of the marinara sauce and spread over the bottom.
Lay out the eggplant slices (you should have 16 of them) and place 2 tbsp of the ricotta mixture on top of each eggplant slice. Roll the eggplant over the cheese mixture making a neat roll and place each roll on the sauce in the baking dish.
Cover it with foil and bake for about 10 minutes, just long enough until the center is warmed through.
Remove the eggplant from the oven and spoon the other 1/2 cup of sauce evenly over the rolls. Sprinkle the remaining Parmigiano over the rolls and then place one slice of mozzarella over each roll.
Return to the oven for 5 more minutes or long enough for the cheese to melt.
Serving Size: Makes 8 servings of two eggplant rolls each
Number of Servings: 8
Recipe submitted by SparkPeople user MALUANOVA.
Grill the eggplant slices over high heat for 3 minutes per side, or long enough to get char marks on both sides.
Remove them from the grill and place on a microwave-safe plate. Cover with plastic wrap and microwave on high until the eggplant is tender, 1 or 2 minutes. Place cooked eggplant on rack to drain excess water and to cool.
Cook the reserved eggplant ends the same way and scoop out their flesh into a bowl and chop it.
Mix the ricotta, basil, chopped eggplant, egg white, three quarters of the Parmigiano-Reggiano, salt and pepper.
Preheat the oven to 375F, coat a 9x13inch baking dish with cooking spray. Add 1/2 cup of the marinara sauce and spread over the bottom.
Lay out the eggplant slices (you should have 16 of them) and place 2 tbsp of the ricotta mixture on top of each eggplant slice. Roll the eggplant over the cheese mixture making a neat roll and place each roll on the sauce in the baking dish.
Cover it with foil and bake for about 10 minutes, just long enough until the center is warmed through.
Remove the eggplant from the oven and spoon the other 1/2 cup of sauce evenly over the rolls. Sprinkle the remaining Parmigiano over the rolls and then place one slice of mozzarella over each roll.
Return to the oven for 5 more minutes or long enough for the cheese to melt.
Serving Size: Makes 8 servings of two eggplant rolls each
Number of Servings: 8
Recipe submitted by SparkPeople user MALUANOVA.