This eggplant rollatini is a delicious and healthy vegetarian recipe that's perfect to serve as a side, party appetizer, or main dish. Instead of breading and frying the eggplant, I flavored it with herbs, stuffed it with a blend of part skim ricotta and parmesan cheeses, and baked it in the oven. To top it off, I added sautéed onion, garlic, and fresh parsley to the prepared marinara sauce to give it that homemade look and taste. Ingredients: 1 large eggplant, sliced ¼” lengthwise 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon kosher salt 1 cup of your favorite marinara sauce ½ medium onion, diced 1 clove garlic, minced 1 teaspoon fresh parsley, chopped For the filling: 1 egg white (or ¼ cup liquid egg whites), beaten until frothy 1 cup part skim ricotta cheese 2 tablespoons grated parmesan cheese 1 tablespoon fresh parsley, chopped Pinch of salt 1/8 teaspoon black pepper Directions: 1. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. 2. Slice the eggplant, and season both sides with oregano, basil, garlic powder, salt, and pepper. Place the eggplant onto the baking sheet and bake for 20-25 minutes, flipping halfway during baking. 3. In a bowl, combine the beaten egg white, ricotta cheese, parmesan cheese, salt, and pepper. This mixture will be slightly thin because you are using egg whites and part skim ricotta cheese, and low-fat products tend to be more watery than their full-fat counterparts, but once it bakes in the oven it will thicken up. 4. Coat a 13” x 9” baking dish with cooking spray. 5. When the eggplant is done baking, take it out of the oven and let it cool for a few minutes. Spread 2-3 tablespoons of the ricotta cheese mixture onto each piece of eggplant and roll up gently. 6. Place the rollatini side by side into the baking dish. Cover the dish with aluminum foil, and bake for 30-35 minutes. 7. On the stovetop, sauté the onion and garlic for a few minutes over medium heat, and then add the marinara sauce and parsley. Cover with a lid and let the sauce simmer on low heat for 5 minutes. Serve the rollatini with marinara sauce and a little extra parmesan cheese, if desired.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
August 2017
Categories
All
|