Try this Regional Italian - Eggplant Rolls recipe, or contribute your own.
Suggest a better descriptionSauce method: To make sauce - brown garlic in oil, add canned tomatoes, simmer for 20 minutes then add basil and salt. Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry. Fry in oil until golden, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella. Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170?C for 20 minutes. Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1213g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1731 | ||
Calories from Fat: 1731 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 195.1g | 260 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 140.7g | ||
Polyunsanturated Fat 31.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 27.4mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.4g | ||
Protein 0.3g | 0 % | |
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: 1731
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