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Eggplant Rollatini

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Ingredients
  Fresh spinach 1 Pound, washed and stemmed
  Eggplant 3⁄4 Pound, peeled and cut lengthwise into thin slices
  Onion 1⁄2 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Creole seasoning 1⁄4 Teaspoon
  Garlic herb seasoning 1 Teaspoon (Dash)
  Chopped italian parsley 2 Tablespoon (Fresh)
  Chopped fresh basil 1 Tablespoon
  Skim milk ricotta cheese 16 Ounce
  Feta cheese 1⁄2 Cup (8 tbs), crumbled
  Grated parmesan cheese 1 Tablespoon
  Dry bread crumbs 1⁄3 Cup (5.33 tbs) (Purchased)
  Egg/1/4 cup egg substitute 1
  Egg white 1 , slightly beaten
  Tomato basil sauce 4 Cup (64 tbs)
Directions

Preheat oven to 400 degrees.
Steam spinach until wilted.
Drain well and roughly chop.
Reserve.
Spray each side of egg plant slices with cooking spray.
Bake 10 minutes, flip over and finish baking until tender.
Reserve.
Reduce oven temperature to 350 degrees.
Spray nonstick skillet with cooking spray.
Saute onions and garlic, adding spinach at end.
Let cool.
Add seasonings, herbs, cheeses and bread crumbs.
Mix in egg and egg white.
Chill.
To make rollatini, place 2 heaping tablespoons of spinach-cheese mixture on each eggplant slice.
Roll up and place open end down in casserole dish.
Cover with 1 cup Tomato Basil Sauce.
Bake for 30 minutes.
Place 3 rollatini on each plate.
Top with 3/4 cup heated Tomato Basil Sauce.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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