You’ll definitely love the cheesy flavor of these Lean Eggplant Rollatini! It’s packed with spectacular flavors that are addictive! This recipe is a must! Ready in just an hour and a half. Enjoy
Ingredients:
1 cup tomato paste or marinara.
2 large eggplants.
1 1/2 cups chopped light mozzarella divided into 1/2 cup and 1 cup.
1 cup light ricotta 250 grams .
9 ounces frozen spinach / 250 grams, thawed & thawed drained to remove as much liquid as possible.
salt and pepper to taste.
½ cup grated Parmesan.
1 egg
1 clove garlic, aseptic, chopped.
Preparation:
Prepare the oven and preheat it to 200 degrees C.
Cut off the ends of the aubergines, then slice open lengthwise.
Put cooking spray in the bowl. Place the aubergine slices on the prepared tray and arrange in one layer.
Place the tray in the preheated oven and cook the aubergine slices for approx. 10 minutes.
Remove the aubergines from the oven and let them cool at room temperature for a few minutes. Place the garlic, egg, spinach, mozzarella, ricotta, and Parmesan in a large bowl.
Mix everything to combine. Pour 1/2 cup of tomato sauce into the bottom of a large skillet and spread evenly. Place 2 tablespoons of ricotta mixture on each eggplant slice, then roll up.Pour into the prepared pan.
Repeat with the remaining eggplant and ricotta mixture.
Spread the rest of the tomato sauce evenly over the aubergine rolls, then the mozzarella.
Cover the pan with aluminum foil. Reduce the oven temperature to 175 degrees C or 350 degrees F.
Place the pan in the preheated oven and cook the lean eggplant rollatini for about 45 minutes.
Remove foil and bake for a further 15 minutes or until cheese is golden brown.
Serve hot and enjoy! ,
Nutrition facts: , calories 116 calories from fat 45Fat 5g 8% Saturated Fat 3g 19% Cholesterol 31mg 10% Sodium 309mg 13% Potassium 362mg 10%Carbohydrates 8g 3% Fiber 3g 13% Sugar 3g 3% Protein 9g 18% Vitamin A 2800IU 56%Vitamin C 4.4mg 5�lcium 255mg 26% Iron 1mg 6%