Recipes

Some days are long, too long, and at the end of them all you want is something cheesy and comforting. Or maybe that’s just me. Cheese is comforting, so is wine – and with this recipe you can enjoy both without ruining your diet. This is a take on a classic eggplant rollatini, lightened up. The eggplant is baked instead of fried and the rollatini is stuffed with some added veggies. This recipe only uses mozzarella, but if you want ricotta just substitute it for the mozzarella in the mixture. You could also use spinach instead of zucchini. Whatever strikes your fancy.

Eggplant Rollatini
Servings: 4
Serving Size: 3-4 rollatini
Nutritional Information: 230.8 calories, 6.5g of fat, 29.9g of carbohydrates, 9.6g of fiber, 15g of protein * 5 P+

Ingredients

• 2 eggplant, sliced thinly (about 1/4 inch)
• 2 cups marinara sauce
• 1/2 medium white onion, minced
• 1 zucchini, grated or thinly chopped
• 2 garlic cloves, minced
• 1/2 cup shredded mozzarella
• 15 basil leaves, chopped
• 3 tbsp Parmesan
• 1 egg white
• Salt and pepper to taste
• 2 oz fresh mozzarella, sliced thin

Instructions

1. Preheat the oven to 400 degrees.
2. Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel.
3. Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.
4. While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.
5. Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, basil, egg white, and Parmesan. Mix together.
6. Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled.
7. Cover with the remaining sauce and place the sliced fresh mozzarella on top. Bake for 15-20 minutes or until the cheese and sauce is bubbly.