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Cheese-Filled Eggplant Rolls

Prep time 16 mins
Cook time 42 mins
Yield 4 servings (serving size: 2 rolls)
Thin slices of tender baked eggplant filled with cheese and baked in marinara sauce make a satisfying meal.

Ingredients

  • 1 medium eggplant (about 1 pound), trimmed
  • Cooking spray
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup bottled marinara sauce, divided
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup (4 ounces) goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 270
  • fat 18.7 g
  • satfat 8.1 g
  • protein 13.9 g
  • carbohydrate 14.8 g
  • cholesterol 34 mg
  • iron 0.9 mg
  • sodium 706 mg
  • caloriesfromfat 62 %
  • fiber 3.9 g
  • calcium 194 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.

  3. Coat a large baking sheet with cooking spray. Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper. Bake at 450° for 12 minutes or until tender; cover and keep warm.

  4. Reduce oven temperature to 375°.

  5. Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray. Combine ricotta cheese, goat cheese, and parsley in a small bowl. Spread 2 tablespoons ricotta mixture onto each eggplant slice. Roll up slices, and place, seam sides down, in dish. Spoon remaining 1/3 cup sauce evenly over rolls, and sprinkle with mozzarella cheese. Cover and bake at 375° for 25 minutes; uncover and bake an additional 5 minutes or until cheese is browned and bubbly.

Oxmoor House Healthy Eating Collection