Vegetarian

Eggplant Rollatini with spinach and Cheese filling is for Dinner.

Eggplant Rollatini with spinach and Cheese filling takes 20 minutes to prepare.

Eggplant Rollatini with spinach and Cheese filling takes 20 minutes to cook.

Eggplant Rollatini with spinach and Cheese filling makes 6 servings.

The ingredients for Eggplant Rollatini with spinach and Cheese filling are:

Marinara sauce (about 2 cups)
2 bunches of spinach (about 1 pound), stems removed (I used frozen and defrosted)
1 large onion, finely chopped
2 large cloves of garlic, minced
4 T olive oil
2 oz feta cheese
1 C low-fat cottage cheese of skim ricotta (I used ricotta part skim)
1/8 C chopped walnuts
2 egg whites
1/2 C who wheat bread crumbs
2 T minced parsley
1 t salt
1 t pepper
1/4 t nutmeg or mace
1/2 t cumin or ground fennel (I used ground cumin)
2 Medium eggplants, washed, sliced lengthwise into thin slices
Parmesan cheese for garnish

Here is how you make Eggplant Rollatini with spinach and Cheese filling:

Preheat oven to 375.1) If cooking spinach: steam for 2 minutes max. If using frozen then defrost.2) Drain and squeeze excess water from spinach using a colander and paper towels or a cheesecloth.3) saute onion and garlic in 2 T of olive oil until soft. Add spinach, feta, cheese, walnuts, egg whites, bread crumbs, parsley and spices. Stir with a wooden spoon until all ingredients are thoroughly cooked.4) Place eggplant on a cookie sheet and drizzle or brush with remaining olive oil.5) Broil eggplant for about 3 minutes (don't need to turn)6) remove eggplant from oven and cover cookie sheet with plastic wrap. Allow eggplants to steam and cool.7) Arrange 2-3 T of spinach/cheese filling at the narrow end of each slice and roll it up. Arrange the rolls in a backing dish with the seam facing down. 8) Pour the tomato sauce over the top of each rollatini and bake until the sauce is bubbling.9) Bake 20-25 minutes. Garnish with Parmesan cheese, parsley and black olives if you wish.Number of Servings: 6Recipe submitted by SparkPeople user JOANNA12.

The nutritional information for Eggplant Rollatini with spinach and Cheese filling is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 361.4

• Total Fat: 19.5 g
• Cholesterol: 23.1 mg
• Sodium: 1,032.7 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 10.5 g
• Protein: 15.3 g

Eggplant Rollatini with spinach and Cheese filling is Italian cuisine.

The dietary needs meet for Eggplant Rollatini with spinach and Cheese filling is Vegetarian