Eggplant Rollitini
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 295.3
- Total Fat: 14.5 g
- Cholesterol: 98.7 mg
- Sodium: 898.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.8 g
- Protein: 25.3 g
View full nutritional breakdown of Eggplant Rollitini calories by ingredient
Introduction
Do not be afraid to stuff the eggplant with the mixure - its ok if the eggplant is a little open, it will not fall apart when it bakes. Just be sure to put it open seam DOWN. I ended up with about 20 rolls and divided them 4 per serving. Do not be afraid to stuff the eggplant with the mixure - its ok if the eggplant is a little open, it will not fall apart when it bakes. Just be sure to put it open seam DOWN. I ended up with about 20 rolls and divided them 4 per serving.Number of Servings: 5
Ingredients
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15 oz. low fat ricotta
3 cups fresh or 1 cup cooked spinach
1/4 cup grated parmesan cheese
1 egg
1 eggplant
1.5 cups of Spaghetti sauce ( I used half a jar of Ragu)
4 oz. shredded mozzarella
Directions
1. Slice eggplant into somewhat thin slices; salt and layer between paper towels for about 10 mins to get rid of some of the bitterness. Then, rinse off the eggplant.
2. Grill the eggplant until cooked.
3. Meanwhile, whisk egg in a bowl. Combine ricotta cheese and parmesan in same bowl.
4. If the spinach is not cooked, nuke in the microwave for about 1 minute with 1 tablespoon of water. Use a kitchen towel to drain the water from the spinach as best you can to get the dryest spinach you can. Add the spinach to the cheese mixture. At this time you may choose to add other spices. I added Italian seasoning, garlic power and a little s+p.
5. Once all your eggplant is cooked and the you have mixed the cheese and spinach, take a slice of eggplant and put a spoonful of ricotta mixture on one side. Roll the eggplant and put in a baking dish, open side down. Repeat with all the eggplant slices.
6. Spoon spaghetti sauce evenlor eggplant rolls and sprinkle with mozzarella.
7. Cook in the oven on 350 degrees for 20 mins.
8. Serve the rolls with your favorite pasta or a salad.
Number of Servings: 5
Recipe submitted by SparkPeople user CRUZ2009.
2. Grill the eggplant until cooked.
3. Meanwhile, whisk egg in a bowl. Combine ricotta cheese and parmesan in same bowl.
4. If the spinach is not cooked, nuke in the microwave for about 1 minute with 1 tablespoon of water. Use a kitchen towel to drain the water from the spinach as best you can to get the dryest spinach you can. Add the spinach to the cheese mixture. At this time you may choose to add other spices. I added Italian seasoning, garlic power and a little s+p.
5. Once all your eggplant is cooked and the you have mixed the cheese and spinach, take a slice of eggplant and put a spoonful of ricotta mixture on one side. Roll the eggplant and put in a baking dish, open side down. Repeat with all the eggplant slices.
6. Spoon spaghetti sauce evenlor eggplant rolls and sprinkle with mozzarella.
7. Cook in the oven on 350 degrees for 20 mins.
8. Serve the rolls with your favorite pasta or a salad.
Number of Servings: 5
Recipe submitted by SparkPeople user CRUZ2009.
Member Ratings For This Recipe
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CD2404682
