Rating: 3.5 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping.

Sidney Fry, MS, RD
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
1 hr 8 mins
total:
1 hr 33 mins
Yield:
Serves 4 (serving size: 3 eggplant rolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.

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  • Preheat broiler to high.

  • Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.

  • Preheat oven to 375°.

  • Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.

  • Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

323 calories; fat 16.2g; saturated fat 6g; mono fat 5.2g; poly fat 2.6g; protein 18.3g; carbohydrates 32.3g; fiber 12.4g; cholesterol 79mg; iron 2.3mg; sodium 442mg; calcium 374mg.
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