Dinner

Eggplant volatini is for Dinner.

Eggplant volatini takes 30 minutes to prepare.

Eggplant volatini takes 45 minutes to cook.

Eggplant volatini makes 6 servings.

The ingredients for Eggplant volatini are:

Eggplant, fresh, 2 eggplant, peeled
Extra Virgin Olive Oil, 2 tbsp
Ricotta Cheese, whole milk, 8 oz, you likely won't use the whole amount
Mozzarella Part-Skim 1/3 cup, 1 serving
Tomatoes, red, ripe, canned, whole, no salt added, 28 oz can
Garlic, 3 clove, chopped
Oregano, 1 tsp
Red pepper flakes to taste

Here is how you make Eggplant volatini:

Slice each eggplant into 6 long slices. Cut the rounded part off the ends to make those flat. Brush each slice with a little olive oil, sprinkle with a little salt and pepper, turn the slices over and repeat. Lay slices on 2 cookie trays lined with parchment paper. Bake at 350 degrees about 20 - 30 minutes, until the eggplant slices are soft and slightly browned. Remove and let cool slightly.Set the oven to broil.While the eggplant bakes, make a tomato sauce in a 10-12 inch wide, oven-safe saute pan. Over medium heat, lightly saute garlic, oregano & red pepper flakes in the pan with a slight amount of olive oil until soft and aromatic. Add the canned tomatoes, breaking them up with a wooden spoon. Heat through, about 10 minutes on medium-low.Mix together the ricotta and the mozzarella cheese. Starting at the bulbous end of the eggplant, place about 1 Tablespoon of the cheese mixture on each eggplant end. It should be piled such that it makes a small ball across the width of the eggplant, but not all the way to the end. Roll the eggplant over the cheese to produce a cheese-stuffed roll of eggplant. Place each roll into the simmering tomato sauce, so that all 12 rolls will fit. Simmer about 5 minutes.Spoon sauce over the top of the rolls, top with a little Parmesan or mozzarella cheese (don't go wild to keep the calories and fat down), and place the pan under the broiler, about 4 - 6 inches away. Keep an eye on the pan. Broil 5-10 minutes or until the rolls/cheese are slightly browned. Serve immediately, 2 rolls per serving.Serving Size: 2 Eggplant rolls per personNumber of Servings: 6Recipe submitted by SparkPeople user ATIMPEIRO.

The nutritional information for Eggplant volatini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 163.4

• Total Fat: 10.1 g
• Cholesterol: 15.8 mg
• Sodium: 425.6 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 4.6 g
• Protein: 7.0 g

Eggplant volatini is Italian cuisine.

The dietary needs meet for Eggplant volatini is Vegetarian