Italian

CindyO's Eggplant Rollatini is for Dinner.

CindyO's Eggplant Rollatini takes 30 minutes to prepare.

CindyO's Eggplant Rollatini takes 60 minutes to cook.

CindyO's Eggplant Rollatini makes 10 servings.

The ingredients for CindyO's Eggplant Rollatini are:

2 Eggplant, sliced lengthwise, 20 slices, 1/4"
1/2 c onions, diced
2 stalks celery, diced
2 cloves garlic, cruched
1/4 c carrots, grated
1/4 c mushrooms, diced
1/2 ricotta cheese, part skim
1 oz romano cheese
1 oz. asiago cheese, grated
4 plum tomatos, sliced thin
2 tbsp extra virgin olive oil
1/2 tbsp red pepper
Italian dried spice mix, salt and pepper - to taste

Here is how you make CindyO's Eggplant Rollatini:

Spray cookie sheet with cooking spray, then place eggplant sliced in a single layer and broil on low setting until cooked, but not dry. Set aside. Preheat oven to 350. Heat 1 tbsp oil in saute pan, add onions, garlic, celery, carrots and mushrooms. Saute until soft. Remove from heat, add ricotta and romano cheese, mix. Place a spoonful of mixture on each eggplant slice and roll up, then put the roll ups seam side down in a casserole dish. Continue until all slices are rolled. In a seperate bowl, mix tomato sauce, water, and spices. Pour over eggplant rolls. Place plum tomato slices on tops of rolls, sprinkle asiago cheese on top, then drizzle 1 tbls oil over everything. Cover and bake for 50 mins. Remover cover and bake for 10 mins. Number of Servings: 10Recipe submitted by SparkPeople user CRO1010.

The nutritional information for CindyO's Eggplant Rollatini is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 100.2

• Total Fat: 5.6 g
• Cholesterol: 11.4 mg
• Sodium: 220.4 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.7 g
• Protein: 4.1 g

CindyO's Eggplant Rollatini is Italian cuisine.