Eggplant (Aubergine) Rollatini Recipe

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Eggplant (Aubergine) Rollatini
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. Heat oil in large non-stick skillet.
  3. Season eggplant with salt and pepper and dip in flour.
  4. Saute eggplant until golden brown.
  5. Set eggplant slices on paper towels to drain.
  6. Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
  7. Spread 1/2 cup spaghetti sauce in bottom of baking dish.
  8. Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish.
  9. Continue to assemble remaining slices of eggplant.
  10. Cover evenly with remaining spaghetti sauce and top with mozzarella and 1/4 cup parmesan.
  11. Bake for 30 minutes or until bubbly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 416.11 Kcal (1742 kJ)
Calories from fat 169.18 Kcal
% Daily Value*
Total Fat 18.8g 29%
Cholesterol 58.27mg 19%
Sodium 923.71mg 38%
Potassium 516.02mg 11%
Total Carbs 41.2g 14%
Sugars 7.5g 30%
Dietary Fiber 7.62g 30%
Protein 21.49g 43%
Vitamin C 9.2mg 15%
Iron 2.4mg 13%
Calcium 415.5mg 42%
Amount Per 100 g
Calories 133.58 Kcal (559 kJ)
Calories from fat 54.31 Kcal
% Daily Value*
Total Fat 6.03g 29%
Cholesterol 18.71mg 19%
Sodium 296.54mg 38%
Potassium 165.65mg 11%
Total Carbs 13.23g 14%
Sugars 2.41g 30%
Dietary Fiber 2.45g 30%
Protein 6.9g 43%
Vitamin C 3mg 15%
Iron 0.8mg 13%
Calcium 133.4mg 42%

* 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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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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