Dinner

Rolled Eggplant Parmesan is for Dinner.

Rolled Eggplant Parmesan takes 20 minutes to prepare.

Rolled Eggplant Parmesan takes 70 minutes to cook.

Rolled Eggplant Parmesan makes 6 servings.

The ingredients for Rolled Eggplant Parmesan are:

2 Large Eggplants
1 cup (9 oz. jar) Reduced-Fat Ricotta Cheese
1 1/2 cups Shredded, Light Mozzarella Cheese, divided in 1/2 cup and 1 cup
1/2 cup Shredded Parmesan Cheese
1 large egg
1 garlic clove, minced
salt & pepper to taste
1 cup tomato paste or Marinara Sauce

Here is how you make Rolled Eggplant Parmesan:

Preheat oven to 400F. Remove ends of eggplant, slice thinly down the long side. Place 12 eggplant slices on baking sheet that has been sprayed with olive oil. Bake for 10 minutes, remove from oven and let cool. While eggplants are baking, prepare ricotta mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, egg and garlic. Mix well and season to taste. Spread 1/2 cup tomato sauce on the bottom of a large baking dish. Generously spread ricotta mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant. Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup). Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Remove from the oven and serve.Serving Size: Makes 12 eggplant rolls. Serving size = 2 rollsNumber of Servings: 6Recipe submitted by SparkPeople user ROSSONMARCUS.

The nutritional information for Rolled Eggplant Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.0

• Total Fat: 11.3 g
• Cholesterol: 60.0 mg
• Sodium: 583.4 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 4.8 g
• Protein: 16.3 g

The dietary needs meet for Rolled Eggplant Parmesan is Vegetarian