Try this Eggplant Rollatini recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. heat oil in large non-stick skillet. Season eggplant and dip in flour. Saute eggplant until golden brown. Set eggplant slices on paper towels to drain. Combine in a medium bowl - ricotta, 1/2 cup parmesan, parsley and egg. Spread 1/2 cup tomato sauce in bottom of baking dish. Please several tablespoons of ricotta mixture at end of slice of eggplant, roll up and place in baking dish. Continue to assemble remaining slices of eggplant. Top with remaining tomato sauce and top with mozzarella cheese and 1/4 cup parmesan. Bake for 30 minutes or until bubbly.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 264 | ||
Calories from Fat: 139 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 86.6mg | 27 % | |
Sodium 1375.4mg | 47 % | |
Potassium 860.7mg | 23 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 10.8g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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