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Eggplant Ricotta Rolls:

Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Nutrition facts per serving:

(3 eggplant rolls, 1/3 cup sauce): 265 calories, 12 g fat (40% of calories), 5 g saturated fat, 26 g carbs, 15 g protein, 10 g fiber, 316 mg calcium, 3 mg iron, 366 mg sodium

((Substitute low-sodium jarred marinara sauce in a pinch.))

Ingredients for easy eggplant recipes

For the sauce
1 8-ounce can no-salt-added
tomato sauce
½ cup jarred roasted red peppers,
patted dry and chopped
2 cloves garlic, crushed
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
Freshly ground black pepper
For the eggplant
2–3 large Italian eggplant, tops and
bottoms trimmed
Cooking spray
Salt and freshly ground
black pepper
3 packed cups spinach
leaves, chopped
1 ½ cups part-skim ricotta
¼ teaspoon dried basil
¼  teaspoon dried oregano
3 tablespoons pine nuts

Directions for easy eggplant recipes

To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to taste. Process until smooth.

To make the eggplant rolls, position oven rack about 6 inches from heat source and preheat broiler. Place an eggplant on a cutting board so the bottom end faces you. Cut a thin slice lengthwise off two opposite sides to remove skin, then discard. Cut the rest lengthwise into 1/2-inch-thick slices. Repeat with other eggplant to make 12 slices total. Coat both sides of eggplant slices with cooking spray and season with salt and pepper.

Working in two batches, place slices on a foil-lined baking sheet and broil for 2 to 4 minutes on each side or until lightly browned. Remove from oven and set aside to cool. Turn off broiler and preheat oven to 350°F. Coat a skillet with cooking spray and place over medium heat. Add spinach. Season with salt and cook about 2 minutes or until wilted. Transfer spinach to a bowl and mix with ricotta, basil, and oregano; add pepper to taste.

Place a rounded tablespoon of ricotta mixture near one end of an eggplant slice and roll eggplant up. Place in a baking dish, seam side down; repeat with remaining slices. Pour sauce over rolls and bake for 20 minutes.

Heat a skillet on medium low, add pine nuts, and toast for 4 minutes or until golden, stirring occasionally. Sprinkle over eggplant rolls and serve on individual plates or family-style.


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