Eggplant Rollatini Recipe

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Servings: 6

Ingredients

Cost per serving $2.27 view details
  • 4 sm eggplants - (abt 6 ounce ea) trimmed, and sliced 1/8" to 1/4" thick - (you should have 24 slices)
  • 1 1/2 c. water
  • 3/4 c. Atkins Bake Mix
  • 4 x Large eggs lightly beaten Extra virgin olive oil for frying
  • 1 1/4 c. carb-controlled tomato sauce
  • 2 c. whole lowfat milk ricotta cheese
  • 4 ounce mozzarella cheese shredded
  • 1/3 c. finely-grated Parmesan plus additional for serving
  • 1/4 c. finely-minced fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper

Directions

  1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 min for bitter juices to drain, then rinse and pat dry.
  2. In a large bowl, whisk together water, bake mix and Large eggs till smooth.
  3. Heat about 1/4 c. extra virgin olive oil in a heavy large skillet over medium-high heat till warm but not smoking. Dip eggplant, one slice at a time, in the batter then add in to the skillet. Cook eggplant in batches (slices shouldn't touch), turning occasionally, 5 to 6 min, till tender and golden brown. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to sheets of waxed paper to cold.
  4. Heat oven to 400 degrees. Lightly butter a 13- by 9-inch baking dish. Add in 1/2 c. tomato sauce to the pan and tilt pan to coat with sauce.
  5. For filling: In a large bowl, mix ricotta, mozzarella, Large eggs, Parmesan, parsley, salt, and pepper with a wooden spoon till well blended. Place a heaping Tbsp. of filling in the center of each eggplant slice and roll up. Place seam down in prepared pan. Arrange rolls in rows. Spoon remaining 3/4 c. sauce on top of eggplant rolls.
  6. Cover pan snugly with foil. Bake 30 min; remove foil and bake 10 min more till bubbly and lightly browned.
  7. You can make the rolls and fill the casserole 1 day ahead; cover with plastic wrap and chill overnight. Remove plastic, cover with foil, and bake chilled dish about 20 min longer before removing foil.
  8. This recipe yields 6 servings.
  9. Comments: First, we created a light batter by mixing water, Atkins Bake Mix and Large eggs. Secondly we fried the eggplant slices in very warm oil and did not crowd the pan. To retain crispness when frying food, do not allow pcs to touch each other. To keep carbs down, we used a carboydrate controlled tomato sauce, and whole lowfat milk (instead of the more common part-skim) ricotta cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 451g
Recipe makes 6 servings
Calories 340  
Calories from Fat 181 53%
Total Fat 20.4g 26%
Saturated Fat 11.37g 45%
Trans Fat 0.0g  
Cholesterol 197mg 66%
Sodium 453mg 19%
Potassium 738mg 21%
Total Carbs 18.0g 5%
Dietary Fiber 8.5g 28%
Sugars 6.49g 4%
Protein 23.87g 38%
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