Wednesday, November 13, 2013

Totally Roasted Eggplant Rollatini

Why is this a Foodgasm?

You may remember, not too long ago, that I made Totally Roasted Eggplant Parmesan. Well I had one more large eggplant from the garden, a straggler. So what do you think I did? I took this classic to the very next level by roasting the eggplant and making Eggplant Rollatini! That would mean that I roasted some gorgeous eggplant spooned in a cheesy magical mixture rolled it up and covered them is some lovely roasted tomatoes.

This is a beautiful and rustic looking Italian dish. It looks more rustic and beautiful than the fried version. So you not only get a prettier plate, but you are saying bye-bye to all the calories and fat involved in frying!

Win-win guys- total win win. That is what I am all about!

What you need

Extra Virgin Olive Oil, sprayed on tin foil, placed on cookie sheet.
1 large eggplant, sliced vertically
1 tomato, sliced
2 cups cherry tomatoes
6 oz. Part Skim Ricotta Cheese
1/2 cup shredded Parmesan Cheese
1 egg
Salt and Pepper to taste

How to make it

1- Preheat oven to 415º
2- Cover a baking pan in foil and spray with Extra Virgin Olive Oil
3- Place 1 large eggplant, sliced vertically; 1 tomato, sliced and 2 cups cherry tomatoes
4- Roast for about 10-15 minutes on each side.
5- In a medium mixing bowl combine 6 oz. Part Skim Ricotta Cheese; 1/2 cup shredded Parmesan Cheese; 1 egg; Salt and Pepper to taste
6- Take a large spoonful of cheese mixture and place on each eggplant slice and roll them onto a baking pan.
7- Carefully spoon over roasted tomatoes
8- Bake at 350º for approximately 20 minutes.
9- Serve over pasta

Nutritional Information

Compared to the Average of 234 calories per serving this is a delicious bargain!!