Try this Eggplant Rollups recipe, or contribute your own.
Suggest a better descriptionSlice eggplant lengthwise 1/4 inch thick. Discard the first slice as you do not want whole skin. Spray a large cookie sheet with non-stick coating. Lay eggplant slices on sheet, place under broiler and cook for 1-2 minutes on each side. In a large mixing bowl, mix together ricotta cheese, tofu, spinach, onion, salt and pepper. Spread the cheese mixture evenly over each eggplant and slice. Roll up each slice and place in a 3-qt casserole dish that has been sprayed with cooking spray. Pour pasta sauce over rollups. Cover and bake in a 350F oven for one hour. Per Serving: Calories 118, fat 0.9, protein 10.9, sodium 950mg Recipe by: Richard Collins, MD in "Great Life" HFS magazine Posted to Digest eat-lf.v097.n002 by "Ellen C."
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 84 | ||
Calories from Fat: 31 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.7mg | 4 % | |
Sodium 79.4mg | 3 % | |
Potassium 280.8mg | 7 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 5.2g | ||
Protein 5.7g | 8 % | |
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: 84
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