Vegetarian

Eggplant roll stuffed with ricotta cheese and spinach takes 15 minutes to prepare.

Eggplant roll stuffed with ricotta cheese and spinach takes 40 minutes to cook.

Eggplant roll stuffed with ricotta cheese and spinach makes 1 servings.

The ingredients for Eggplant roll stuffed with ricotta cheese and spinach are:

2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 cup Baby Spinach (attitude)
1 cup Ricotta Cheese, part skim milk
60 gram Kraft shredded mozzarella
50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
12 tbsp Tostitos salsa medium
5 gram Garlic ail
0.25 tsp Black Pepper (Ground) (by TIARENEE)

Here is how you make Eggplant roll stuffed with ricotta cheese and spinach:

cut eggplant in slice, add some pepper and salt and put it in the oven for 10 mnblend ricotta cheese, half mozzarella cheese, eggs , garlic and spinachAdd some mixture on a slice and rolladd some sauce on your cooking pan and place the roll on itadd rest of sauce and cheese.Cook for 40 mn at 305 degreesServing Size: 10 servingNumber of Servings: 1Recipe submitted by SparkPeople user ADORVIL.

The nutritional information for Eggplant roll stuffed with ricotta cheese and spinach is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 934.4

• Total Fat: 36.4 g
• Cholesterol: 276.3 mg
• Sodium: 805.4 mg
• Total Carbs: 93.2 g
• Dietary Fiber: 33.9 g
• Protein: 63.9 g