Italian

Low Fat Eggplant Rollatini with Spinach is for Dinner.

Low Fat Eggplant Rollatini with Spinach takes 60 minutes to prepare.

Low Fat Eggplant Rollatini with Spinach takes 30 minutes to cook.

Low Fat Eggplant Rollatini with Spinach makes 16 servings.

The ingredients for Low Fat Eggplant Rollatini with Spinach are:

2 Medium Eggplants
1 cup Gold Medal Whole Wheat Flour
1/2 tsp Salt
1/4 tsp Fresh Ground Pepper
1/2 tsp Garlic Powder
1 cup Original Egg Beaters
2 tbsp Water
2.5 cups Whole Wheat Breadcrumbs

Spinach and Cheese Mixture
1 10-oz pkg of Frozen Chopped Spinach
1 cup Low-Fat Skim Ricotta Cheese
1.25 cup Fancy Shredded Part Skim Mozzarella Cheese
1/4 cup Original Egg Beaters
3/4 cup Stella 3-Italian Cheese
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp Fresh Ground Pepper
1/2 tsp Garlic Powder
2 cups Del Grosso Pasta Sauce

Here is how you make Low Fat Eggplant Rollatini with Spinach:

1. Start with washing your eggplant.2. Thinly slice your eggplant into 1/4 inch thick slices.3. In a mixing bowl, combine flour, salt, pepper and garlic powder. In a second bowl, combine egg beaters and water. In a third bowl add breadcrumbs.4. Heat a large skillet with 4 tablespoons of olive oil over medium-high heat (#5 on the stove). Then cover eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture. Dip into the breadcrumbs and cover both sides. Transfer to the skillet and saute for about 1 minute on each side until golden brown. Once browned, transfer eggplant to a baking dish lined with paper towels. Continue until all eggplant is breaded and sauted.5. Meanwhile, cook frozen spinach according to package directions and put aside to cool. Put in colander to drain water from the spinach.6. Pre-heat oven to 350 degrees.7. In a large mixing bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, 1/4 cup Egg Beaters, 1/4 cup 3-Italian Cheese, oregano, basil, garlic powder, salt and pepper. Add cooled, drained spinach.8. Lay a single eggplant slice on a flat surface and spoon 2 tablespoons of cheese mixture onto the slice.9. Roll the eggplant, starting at the end with the cheese mixture working towards you.10. Place eggplant rolls on a lightlygreased 9 * 13 baking glass dish, seam side down.11. Then spoon 2-3 tablespoons of sauce over each roll and sprinkle with 1 cup mozzarella cheese and 1/2 cup of 3-Italian Cheese.12. Bake at 350 degrees for 25-30 minutes, uncovered.Serving Size: makes 16 rolls - each roll equals 1 servingNumber of Servings: 16Recipe submitted by SparkPeople user JMCALEER.

The nutritional information for Low Fat Eggplant Rollatini with Spinach is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 189.3

• Total Fat: 5.9 g
• Cholesterol: 18.2 mg
• Sodium: 759.0 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 4.9 g
• Protein: 11.0 g

Low Fat Eggplant Rollatini with Spinach is Italian cuisine.

The dietary needs meet for Low Fat Eggplant Rollatini with Spinach is Low Fat