Vegetarian

My Eggplant Rollatini is for Dinner.

My Eggplant Rollatini takes 20 minutes to prepare.

My Eggplant Rollatini takes 30 minutes to cook.

My Eggplant Rollatini makes 4 servings.

The ingredients for My Eggplant Rollatini are:

1 Eggplant, peeled and sliced lengthwise

eggplant prep
1/2 cup Progresso Italian Style Bread Crumbs
1/4 cup Egg Beaters
1 cup Heart Right Fat Free Milk (Smart Balance)
1/3 cup olive oil (approximate)

filling
1 cup Part Skim Ricotta Cheese
1/4 cup Egg Beaters
1/2 cup Fresh Parsley

topping
favorite pasta sauce
1/4 cup part skim mozzarella

Here is how you make My Eggplant Rollatini:

Place Bread Crumbs in shallow panMix together egg beaters and milk in shallow bowlHeat 1 Tbl olive oil in pan. Dip eggplant slices into milk mixture and then coat with bread crumbs. Cook in pan until soft, 3-4 at a time. When done, place on paper towels and cool slightly. Cover bottom of small baking dish with 1/2 cup of tomato sauce. Mix together filling ingredients. Place 1-2 Tbl of filling on one end of eggplant and roll up. Place in baking dish, seam side down and repeat for all slices of eggplant. Pour remaining sauce over the top and sprinkle with cheese. Bake uncovered for 30 minutes.Serving Size: Makes 4 servings (2 rollatini each)Number of Servings: 4Recipe submitted by SparkPeople user MOMOF2NJ.

The nutritional information for My Eggplant Rollatini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 438.1

• Total Fat: 26.2 g
• Cholesterol: 26.4 mg
• Sodium: 643.4 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 5.5 g
• Protein: 20.4 g

My Eggplant Rollatini is Italian cuisine.

The dietary needs meet for My Eggplant Rollatini is Low Fat