Vegetarian

Eggplant Unrollatini Bake takes 60 minutes to prepare.

Eggplant Unrollatini Bake takes 40 minutes to cook.

Eggplant Unrollatini Bake makes 6 servings.

The ingredients for Eggplant Unrollatini Bake are:

12 oz Ricotta Cheese, part skim milk
1 eggplant, peeled (yield from 1 Eggplant, fresh
3 serving Mozerrella Cheese-Part Skim 1/3Cup (by JJJGALLO99)
1 cup Del Monte Diced Tomatoes, No Salt Added
1 tbsp Extra Light Olive Oil
1 1tsp Coconut Oil
2 tbsp Basil
2 clove Garlic
1 tsp Pepper, black
0.25 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
1 serving 1 Large Eggwhite

Here is how you make Eggplant Unrollatini Bake:

Cut eggplant into strips, soak for an hour than press between paper towels to dry. Prepare the sauce while waiting. Add olive oil, spices and can of diced tomatoes to a pot and simmer for 20 min. Mix Ricotta with egg white this will hold it all together.coat baking dish with coconut oil or you can use a cooking spray like pam.I microwaved the eggplant for 5 min to soften it up. Next coat the bottom of baking dish with tomato mixture. Lay eggplant over that. Add the ricotta mixture and then the rest of the tomatoes. Bake for 20 min on 350 degrees. Remove from oven and sprinkle mozzarella over the top. Bake another 15 minServing Size: Makes 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JUDIZAZA62.

The nutritional information for Eggplant Unrollatini Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 178.3

• Total Fat: 10.7 g
• Cholesterol: 27.6 mg
• Sodium: 199.4 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 2.7 g
• Protein: 11.8 g

Eggplant Unrollatini Bake is Italian cuisine.

The dietary needs meet for Eggplant Unrollatini Bake is Vegetarian