Eggplant Rollatini

By aamundson

Nutritional Facts per serving
CALORIES 303.9 CAL
FAT 5.2 G
SATURATED FAT 1.5 G
CHOLESTEROL 18.2 MG
SODIUM 407 MG
CARBOHYDRATES 46.6 G
TOTAL SUGARS 15.8 G
DIETARY FIBER 8.8 G
PROTEIN 17.4 G

Ingredients

• 1 large eggplant
• 1 cup fat-free ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 4 cups marinara sauce
• 1 ounce (1/4 cup) shredded reduced-fat mozzarella cheese
• 4 ounces multigrain thin spaghetti

Details

Servings 4

Preparation

Step 1

1. Preheat the broiler. Coat a large baking sheet with olive oil cooking spray. Coat a 9"x 9" baking dish with cooking spray.
2. Peel the eggplant, if desired. Cut lengthwise into 1/4"-thick slices. Place on the prepared baking sheet and coat with cooking spray. Broil 6" from the heat for 10 minutes or until softened and lightly browned, turning once. Reduce the oven to 350°F.
3. Combine the ricotta, Parmesan, basil, and pepper in a medium bowl. Divide evenly between the eggplant, spooning onto 1 end of each slice. Roll the slices around the filling, starting from a short side. Arrange seam sides down in the prepared baking dish. Spoon 2 cups of the marinara sauce over the eggplant rolls and sprinkle with the mozzarella.
4. Cover and bake for 25 minutes or until heated through.
5. Meanwhile, cook the spaghetti per the package directions. Drain. Heat the remaining 2 cups marinara sauce in the same pot. Divide the pasta onto 4 plates and top each with 1/2 cup of the sauce. Serve the rollatini alongside.