Italian

Eggplant involtini is for Dinner.

Eggplant involtini takes 30 minutes to prepare.

Eggplant involtini takes 25 minutes to cook.

Eggplant involtini makes 4 servings.

The ingredients for Eggplant involtini are:

2 Medium Eggplants
1 Box Pomi chopped tomatoes
2 garlic cloves
1/2 T Italian Seasoning (optional)
15 oz. part skim ricotta
8 oz. Sargento Italian Cheese Mix (or cheese of choice)
1 egg
1 tsp lemon rind
1 cup cooked spinach, chopped (optional)

Here is how you make Eggplant involtini:

Slice eggplant LENGTHWISE, bake at 425 still soft.Mix in ricotta, 1/2 the cheese, and egg and cooked spinach, set aside. Cook down tomatoes in olive oil and garlic. Season as you like. When eggplant is cool, spread cheese on one side and roll up, placing seam side down in tomato sauce.Sprinkle remaining cheese on top.Place under broiler until cheese is brown and bubbly.Serving Size: 4 servings, 3 eggplant rolls eachNumber of Servings: 4Recipe submitted by SparkPeople user SUE_DAVIS01.

The nutritional information for Eggplant involtini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 324.5

• Total Fat: 15.6 g
• Cholesterol: 78.9 mg
• Sodium: 307.1 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 9.8 g
• Protein: 21.3 g

Eggplant involtini is Italian cuisine.

The dietary needs meet for Eggplant involtini is Gluten Free