Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Steven Petusevsky
Recipe by Cooking Light April 1997


Recipe Summary test

4 servings (serving size: 5 rolls with sauce)


Ingredient Checklist


Instructions Checklist
  • Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.

  • Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.

  • Preheat oven to 375°.

  • Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.

  • Bake at 375° for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.

  • Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

Nutrition Facts

282 calories; calories from fat 29%; fat 9.1g; saturated fat 3.1g; mono fat 2.8g; poly fat 2.1g; protein 26.8g; carbohydrates 31g; fiber 5.4g; cholesterol 24mg; iron 2.7mg; sodium 760mg; calcium 451mg.