Eggplant Rollatini

By ctaubenheim

Ingredients

• 2 eggplants
• salt
• olive oil
• 2C marinara sauce
• FILLING:
• 2 eggs beaten
• 1C part skim ricotta cheese
• 3 Tbsp basil pesto
• 1C chopped fresh parsley

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Slice eggplant lengthwise into 1/4 inch thin slices (best to use mandolin). You should have about 12 slices of similar size (reserve end pieces that are shorter or odd shaped for another use)

Step 2

Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.

Step 3

Heat oven to 375. Brush a large baking sheet with olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook). Remove from oven and set aside briefly to cool (leave the oven on for the rollatini).

Step 4

Meanwhile prepare the filing. In a bowl, add eggs, ricotta, mozzarella, grated parmesan, basil pesto and fresh parsley. Mix until well combined.

Step 5

Spoon about 2 Tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.

Step 6

Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender. Remove from oven and let sit for 10 minutes or so before serving.

Step 7

Notes: Possibility - add 1 package of frozen spinach that has been thawed and very well drained (do not want added water to the mixture)

Step 8

2 Rollatini: Cal 193k; Carb 17g; Protein 12.9g; Fat 9.2g; Sat Fat 3.5g; Potassium 754.7g; Fiber 6.2g