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Ingredients
- 2 1/2 lb Eggplants peeled, and sliced lengthwise into 1/4" slices Salt as needed
- 1/2 lb Feta cheese
- 1 c. Whole-lowfat milk ricotta
- 1 lrg Egg beaten lightly
- 3/4 c. Freshly-grated Parmesan
- 1 Tbsp. Fresh lemon juice
- 1/4 c. Chopped fresh parsley leaves plus
- 1 Tbsp. Chopped fresh parsley leaves
- 1/2 c. Chopped scallions Oil for brushing
Directions
- Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 min. In a food processor chop fine the feta, add in the ricotta, the egg, 1/2 c. of the Parmesan and the lemon juice and blend the mix till it is smooth. Add in 1/4 c. of the parsley and the scallion and process the mix for 10 seconds.
- Transfer the eggplant slices to paper towels and pat them dry. Arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with the oil, and brush the tops with the oil. Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 min, or possibly till they are browned lightly on both sides. Transfer them to paper towels to drain and cook the remaining slices in the same manner.
- Put 2 Tbsp. of the cheese mix at a short end of each slice and roll up the slices to enclose the filling.
- Spread 1/4 c. of the sauce in a 10- by 7-inch baking pan and arrange the eggplant rolls in one layer on the sauce. Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 c. Parmesan.
- Bake the rollatini in a preheated 350 degree oven for 30 to 40 min, or possibly till they are heated through, and sprinkle them with the remaining 1 Tbsp. parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 121 | 54% |
| Total Fat 13.76g | 17% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 657mg | 27% |
| Potassium 609mg | 17% |
| Total Carbs 16.11g | 4% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.94g | 5% |
| Protein 12.07g | 19% |
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