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Eggplant Rollatini is for Dinner.

Eggplant Rollatini takes 30 minutes to prepare.

Eggplant Rollatini takes 30 minutes to cook.

Eggplant Rollatini makes 7 servings.

The ingredients for Eggplant Rollatini are:

2 Eggplants, sliced thin length wise
1 cup breadcrumbs
4 tbsp EVOO
16 oz part skim ricotta cheese
2 eggs
4 tsp garlic
parmesan cheese
part skim mozzarella cheese, shredded
1 jar spaghetti sauce

Here is how you make Eggplant Rollatini:

Bread Eggplant with breadcrumbs and fry in oil until tender. Place aside.In bowl, mix ricotta, parmesan, garlic, eggs, and italian seasonings (to taste). Put 1/2 jar of sauce onto bottom of ungreased 9X12X2 inch baking dish.Put a spoonful of ricotta mix onto a slice of fried eggplant and roll. Place roll in dish vertically or on a slant (just not on its side). Repeat for remaining slices. (there should be some mix left over).Pour remaining sauce over the top of rolls and cover with mozz cheese.Bake at 350 for about 30 minutes or until cheese is melted and it gets bubbly.Makes about 7 servings, 3-4 rolls per serving.Number of Servings: 7Recipe submitted by SparkPeople user SS1004.

The nutritional information for Eggplant Rollatini is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 347.8

• Total Fat: 18.3 g
• Cholesterol: 70.1 mg
• Sodium: 898.5 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 6.3 g
• Protein: 16.0 g

Eggplant Rollatini is Italian cuisine.