Directions:
- Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
- Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
- Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
- Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
- In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
- Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
- Top with remaining 3/4 cup marinara sauce.
- Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
- Cool 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.21 Kcal (1470 kJ) | ||
| Calories from fat | 156.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.4g | 27% | |
|---|---|---|---|
| Cholesterol | 106.07mg | 35% | |
| Sodium | 865.95mg | 36% | |
| Potassium | 831.95mg | 18% | |
| Total Carbs | 22.52g | 8% | |
| Sugars | 13.34g | 53% | |
| Dietary Fiber | 8g | 32% | |
| Protein | 26.86g | 54% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1mg | 5% | |
| Calcium | 729.6mg | 73% | |
| Amount Per 100 g | |||
| Calories | 87.46 Kcal (366 kJ) | ||
| Calories from fat | 38.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 27% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 35% | |
| Sodium | 215.65mg | 36% | |
| Potassium | 207.19mg | 18% | |
| Total Carbs | 5.61g | 8% | |
| Sugars | 3.32g | 53% | |
| Dietary Fiber | 1.99g | 32% | |
| Protein | 6.69g | 54% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 0.2mg | 5% | |
| Calcium | 181.7mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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