Eggplant Rollatini
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,787.7
- Total Fat: 246.7 g
- Cholesterol: 841.9 mg
- Sodium: 4,641.5 mg
- Total Carbs: 226.9 g
- Dietary Fiber: 63.2 g
- Protein: 192.5 g
View full nutritional breakdown of Eggplant Rollatini calories by ingredient
Introduction
Lower calorie modification of Giada De Laurentiis recipe in the Everyday Italian cookbook Lower calorie modification of Giada De Laurentiis recipe in the Everyday Italian cookbookNumber of Servings: 1
Ingredients
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4 medium eggplants (about 4 pounds), cut lengthwise into 1/2" thick slices
1 TBL salt
1/2 cup extra-virgin olive oil
32oz part-skim ricotta (drained if wet)
2 large eggs, beaten to blend
1/2 cup Trader Joe's Quattro Formaggio (a blend of parm., provolone, asiago, fontina)
3TBL freshly grated parmesan cheese
20 basil leaves, very thinly sliced
2 cups Marinara Sauce (I used her recipe, but cut oil in half)
salt and pepper
Directions
12 side dish servings.
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBL of salt. (this will help extract moisture). Let sit 15 minutes. Rinse the eggplant to remove salt, and pat dry.
Prepare a charcoal or gas grill for med. heat. Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 min. per side.
Preheat the oven to 375. Lightly oil a 13x9x2-inch baking dish. In a large bowl mix the ricotta cheese and eggs to blend. Gently stir in the quattro formaggio, the parmesan, and a dash of salt and pepper. Fold in the basil just to combine (do not overmix). Place 1 TBL of the cheese mixture at one short end of each eggplant slice and roll up tightly. Place the eggplant rollatini seam side down in the prepared baking dish. (can be prepared up to this point 8 hours ahead. Cover and refrigerate). Spoon the marinara sauce evenly over the eggplant rollatini. Bake uncovered until the eggplant rollatini are heated through, about 15-25 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user FUNANDFITMOM.
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBL of salt. (this will help extract moisture). Let sit 15 minutes. Rinse the eggplant to remove salt, and pat dry.
Prepare a charcoal or gas grill for med. heat. Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 min. per side.
Preheat the oven to 375. Lightly oil a 13x9x2-inch baking dish. In a large bowl mix the ricotta cheese and eggs to blend. Gently stir in the quattro formaggio, the parmesan, and a dash of salt and pepper. Fold in the basil just to combine (do not overmix). Place 1 TBL of the cheese mixture at one short end of each eggplant slice and roll up tightly. Place the eggplant rollatini seam side down in the prepared baking dish. (can be prepared up to this point 8 hours ahead. Cover and refrigerate). Spoon the marinara sauce evenly over the eggplant rollatini. Bake uncovered until the eggplant rollatini are heated through, about 15-25 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user FUNANDFITMOM.