Eggplant Unrollatini Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 178.3
- Total Fat: 10.7 g
- Cholesterol: 27.6 mg
- Sodium: 199.4 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.7 g
- Protein: 11.8 g
View full nutritional breakdown of Eggplant Unrollatini Bake calories by ingredient
Introduction
Do you like Eggplant Rollatini? Try this version! No frying no bread crumbs. Do you like Eggplant Rollatini? Try this version! No frying no bread crumbs.Number of Servings: 6
Ingredients
-
12 oz Ricotta Cheese, part skim milk
1 eggplant, peeled (yield from 1 Eggplant, fresh
3 serving Mozerrella Cheese-Part Skim 1/3Cup (by JJJGALLO99)
1 cup Del Monte Diced Tomatoes, No Salt Added
1 tbsp Extra Light Olive Oil
1 1tsp Coconut Oil
2 tbsp Basil
2 clove Garlic
1 tsp Pepper, black
0.25 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
1 serving 1 Large Eggwhite
Tips
If you like your eggplant very soft, microwave longer or bake longer in the oven before you put the mozzarella on top. Make sure you squeeze out all the water from the eggplant before you put your dish together.
Directions
Cut eggplant into strips, soak for an hour than press between paper towels to dry.
Prepare the sauce while waiting. Add olive oil, spices and can of diced tomatoes to a pot and simmer for 20 min.
Mix Ricotta with egg white this will hold it all together.
coat baking dish with coconut oil or you can use a cooking spray like pam.
I microwaved the eggplant for 5 min to soften it up.
Next coat the bottom of baking dish with tomato mixture. Lay eggplant over that. Add the ricotta mixture and then the rest of the tomatoes. Bake for 20 min on 350 degrees. Remove from oven and sprinkle mozzarella over the top. Bake another 15 min
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIZAZA62.
Prepare the sauce while waiting. Add olive oil, spices and can of diced tomatoes to a pot and simmer for 20 min.
Mix Ricotta with egg white this will hold it all together.
coat baking dish with coconut oil or you can use a cooking spray like pam.
I microwaved the eggplant for 5 min to soften it up.
Next coat the bottom of baking dish with tomato mixture. Lay eggplant over that. Add the ricotta mixture and then the rest of the tomatoes. Bake for 20 min on 350 degrees. Remove from oven and sprinkle mozzarella over the top. Bake another 15 min
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIZAZA62.