CindyO's Eggplant Rollatini

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 5.6 g
  • Cholesterol: 11.4 mg
  • Sodium: 220.4 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.1 g

View full nutritional breakdown of CindyO's Eggplant Rollatini calories by ingredient
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Number of Servings: 10


    2 Eggplant, sliced lengthwise, 20 slices, 1/4"
    1/2 c onions, diced
    2 stalks celery, diced
    2 cloves garlic, cruched
    1/4 c carrots, grated
    1/4 c mushrooms, diced
    1/2 ricotta cheese, part skim
    1 oz romano cheese
    1 oz. asiago cheese, grated
    4 plum tomatos, sliced thin
    2 tbsp extra virgin olive oil
    1/2 tbsp red pepper
    Italian dried spice mix, salt and pepper - to taste


Spray cookie sheet with cooking spray, then place eggplant sliced in a single layer and broil on low setting until cooked, but not dry. Set aside. Preheat oven to 350. Heat 1 tbsp oil in saute pan, add onions, garlic, celery, carrots and mushrooms. Saute until soft. Remove from heat, add ricotta and romano cheese, mix. Place a spoonful of mixture on each eggplant slice and roll up, then put the roll ups seam side down in a casserole dish. Continue until all slices are rolled. In a seperate bowl, mix tomato sauce, water, and spices. Pour over eggplant rolls. Place plum tomato slices on tops of rolls, sprinkle asiago cheese on top, then drizzle 1 tbls oil over everything. Cover and bake for 50 mins. Remover cover and bake for 10 mins.

Number of Servings: 10

Recipe submitted by SparkPeople user CRO1010.

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Member Ratings For This Recipe

  • Sounds really good but how much tomato sauce and water? I'm sure you just forgot to add these two ingredients. Thanks for clarifying. - 10/19/08

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