Italian

Skinny Eggplant Rollatini is for Lunch.

Skinny Eggplant Rollatini takes 45 minutes to prepare.

Skinny Eggplant Rollatini takes 15 minutes to cook.

Skinny Eggplant Rollatini makes 7 servings.

The ingredients for Skinny Eggplant Rollatini are:

2 Eggplant sliced 1/4 inch thick the long way
salt
1 Zucchini grated
half cup chopped onion
Basil 15 leaves chopped
Garlic 2 cloves minced
Half Cup Fat Free Mozzarella Cheese
Quarter Cup Shredded Parmesan Cheese
1 cup Trader Joes or other low cal marinara sauce
7 slices Sargento Ultra Thin Provolone
2 tsp olive oil

Here is how you make Skinny Eggplant Rollatini:

Lightly salt sliced eggplant and let it sit for 15 minutes.Wipe water off of it with paper towel and then brush with a little olive oil and cook in a 400 degree oven for 15 minutes until brown.While eggplant is cooking saute' zucchini, onions and garlic on medium heat for 15 minutes in a pan sprayed with cooking spray. Remove from heat and let it cool.Once cool mix the zucchini mixture with the cheese.Roll a heaping tablespoon of the zucchini into each slice of eggplant.Spread about half cup of marinara on the bottom of a baking dish. Arrange rolls on dish in groups of 3. Cover each group of rolls with a slice of the ultra thin provolone.Bake for 15 minutes or until browned.Serving Size: 3 rollsNumber of Servings: 7Recipe submitted by SparkPeople user GOLDILOCKS1266.

The nutritional information for Skinny Eggplant Rollatini is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 146.5

• Total Fat: 4.7 g
• Cholesterol: 4.2 mg
• Sodium: 339.2 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 5.2 g
• Protein: 7.6 g

Skinny Eggplant Rollatini is Italian cuisine.

The dietary needs meet for Skinny Eggplant Rollatini is Vegetarian