RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5147
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| Recipe Name: |
Eggplant Rollatini - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Fontina, a mild cheese with a honey-like flavor, can be found in most supermarkets and gourmet cheese shops. When using parsley, don?t tear or cut into it until ready to use.
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Ingredients:
1 Teaspoon oil, olive
0.5 Teaspoon pepper, black divided
0.25 Teaspoon pepper, cayenne
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Directions:
Preheat the broiler; line 2 baking sheets with foil, then spray with nonstick cooking spray.
Slice each eggplant lengthwise into 4 slices.
Arrange the eggplant slices in a single layer on the baking sheet. Broil until deep golden brown on one side only; let cool.
Reduce the oven temperature to 375 degrees; spray a 9x13-inch baking dish with cooking spray. In a medium nonstick skillet, heat the oil. Sauté the onions and celery until softened, about 4 minutes.
In a medium bowl, combine the ricotta, parsley, ¼ teaspoon of the oregano, ¼ teaspoon of the pepper and the nutmeg; stir in the sautéed vegetables. Divide the mixture over the eggplant slices and roll up; place the eggplant rolls, seam-side down, in the baking dish.
In a small bowl, combine the tomato sauce with the remaining ½ teaspoon of oregano, the remaining ¼ teaspoon of pepper and the cayenne; pour over the eggplant rolls, then sprinkle with the Fontina and Parmesan. Bake until browned, about 30 minutes.
Cal 234 | Fat 6g | Chol 18mg | Carb 31g
Fib 6g | Pro 18g | Pts = 4 |
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| Nutrition per Serving: |
| Calories: |
108 |
Total Carbs: |
6.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
15.1 |
Fat: |
4.5 |
Protein: |
8.07 |
| Fiber: |
0.35 |
Sodium: |
31.87 |
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