Vegetarian

Eggplant Rollatini is for Dinner.

Eggplant Rollatini takes 30 minutes to prepare.

Eggplant Rollatini takes 18 minutes to cook.

Eggplant Rollatini makes 4 servings.

The ingredients for Eggplant Rollatini are:

Eggplant, fresh, 2 lbs
Marinara, 1 cup
Basil, 3/4 C fresh
Kraft Parmesan Cheese 1/4 C
1 lg egg white
Kraft Reduced Fat Ricotta, 1 cup

Here is how you make Eggplant Rollatini:

Thinly slice 2lbs of peeled eggplant length-wise (about 1/4" slices). Discard end slices. Put on a foil-lined baking sheet lightly coated with cooking spray. Broil, turning once, until golden brown on both sides and tender - about 8 minutes. Heat over to 425 degrees F. Spread 1 C of marinara sauce in a 9" pie dish. Mix 1 C part-skim ricotta, 3/4 C chopped fresh basil, 1/4 C grated parmesan cheese, and 1 lg egg white. Dollup about 1 rounded Tbsp of the cheese mixtureon a short end of each eggplant slice. Roll up and place seam side down in a preprared dish. Sprinkle with 2 Tbsp of grated parmesan. Bake until bubbling, about 10 minutes. Top with basil leaves and serve. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ZAMIRSKI.

The nutritional information for Eggplant Rollatini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 184.0

• Total Fat: 8.0 g
• Cholesterol: 23.7 mg
• Sodium: 643.3 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 5.9 g
• Protein: 14.1 g

Eggplant Rollatini is Italian cuisine.

The dietary needs meet for Eggplant Rollatini is Low Carb