Eggplant Rolatini (Recipe)

[Guest guest]

(NOTE: This is from Low Carb & Lovin' It and although Stella's recipes are

typically South Beach friendly, you usually have to make minor

substitutions. For example, the SBD recommends half-n-half whereas Stella

uses heavy cream; cheeses are usually listed as the regular/whole milk

rather than the 2%/low-fat varieties recommended on the SBD; etc. The SBD

is more fat-conscious than general low-carb diets. Just make the

appropriate substitutions to make it SBD friendly. For this recipe, use

low-fat, part-skim, and/or 2% cheeses.)

Eggplant Rolatini Casserole

Recipe courtesy Stella, Low Carb & Lovin' It

See this recipe on air Sunday Jul. 03 at 9:00 AM ET/PT.

Recipe Summary

Difficulty: Medium

Prep Time: 25 minutes

Cook Time: 37 minutes

Yield: 8 servings

User Rating: 5 Stars

Eggplant:

3 eggs

2 tablespoons grated Parmesan

1 tablespoon water

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/8 teaspoon garlic powder

2 medium eggplants

Tomato Sauce:

1 tablespoon olive oil

2 tablespoons diced red onion

2 cloves garlic, chopped

1 (14-ounce) can no-sugar-added diced tomatoes

1 (8-ounce) can no-sugar-added tomato sauce

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/2 teaspoon dried oregano

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Cheese Filling:

15 ounces whole-milk ricotta cheese

8 ounces shredded mozzarella cheese

1/2 cup grated Parmesan

1/4 cup diced roasted red peppers

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh oregano leaves

1 clove garlic, minced

1/4 teaspoon black pepper

1 large egg

Topping:

4 ounces shredded mozzarella cheese

1 tablespoon olive oil

1/2 teaspoon dry oregano

Garnish:

Leaves from 1 bunch of basil, torn into pieces

Equipment: 9 by 13-inch baking dish

Preheat oven to 400 degrees F.

Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano,

and garlic powder in a bowl.

Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths

of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about

1/2-inch thick. (If you end up with more than 12 slices, just pick out the

best ones.) Dip each slice into the egg mixture and transfer to a vegetable

spray-coated baking sheet with sides. (If the baking sheet seems crowded,

divide the slices among 2 baking sheets.) Pour any remaining egg mixture

over the eggplant and bake until lightly browned, about 12 minutes. Let cool

slightly before carefully loosening each slice from the pan with a flat

spatula.

Turn oven down to 350 degrees F.

Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium

heat. Add the onion and garlic and cook, stirring, until soft and

translucent. Add the remaining ingredients and cook, stirring, for 2 minutes

more.

Make the Cheese Filling: Mix all of the ingredients together in a bowl.

To assemble the Rolatini: Place two tablespoons of cheese filling in the

center of each eggplant slice and roll them up. Place the rolls in a single

layer, seam side-down, in the baking dish, and pour the tomato sauce over

the top. Cover the rolatini with the topping ingredients. Bake for 25

minutes until cheese starts to brown on top and filling starts to ooze out

of the rolls. Remove and serve garnished with the basil.

Nutrition Information

Nutritional Analysis per Serving Calories: 367

Total Fat: 25 grams Saturated Fat: 13 grams

Carbohydrates: 14.6 grams Fiber: 4.1

Episode#: LL1B09

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