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Eggplant (Aubergine) Rolatini Recipe

Eggplant (Aubergine) Rolatini Recipe

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Ingredients:

Serving

Directions:

Thinly slice eggplant length-wise (the long way).
Sprinkle with salt and let sit for 20 minutes.
Wash and dry the eggplant.
Grille the eggplant for 4 minute per side, medium heat.
In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste.
Roll the concoction in the eggplant.
Place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce.
Bake for 15 minutes at 375.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	549.21 Kcal (2299 kJ)
Calories from fat	317.5 Kcal
		% Daily Value*
Total Fat	35.28g	54%
Cholesterol	138.24mg	46%
Sodium	6325.73mg	264%
Potassium	755.67mg	16%
Total Carbs	29.53g	10%
Sugars	11.6g	46%
Dietary Fiber	5.13g	21%
Protein	30.71g	61%
Vitamin C	8.7mg	15%
Iron	2.5mg	14%
Calcium	601.8mg	60%

Amount Per 100 g
Calories	143.82 Kcal (602 kJ)
Calories from fat	83.15 Kcal
		% Daily Value*
Total Fat	9.24g	54%
Cholesterol	36.2mg	46%
Sodium	1656.53mg	264%
Potassium	197.89mg	16%
Total Carbs	7.73g	10%
Sugars	3.04g	46%
Dietary Fiber	1.34g	21%
Protein	8.04g	61%
Vitamin C	2.3mg	15%
Iron	0.7mg	14%
Calcium	157.6mg	60%

* 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.

Tastes

salty
savory
bitter
sweet

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