Eggplant Rolls Recipe

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Eggplant Rolls
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Ingredients:

Directions:

  1. Place the eggplant slices in a colander or on a plate and sprinkle liberally with salt. Set aside for 10-15 minutes to extract the bitter juices. Turn the slices over and repeat. Rinse thoroughly under cold running water and drain on paper towels.
  2. Heat the olive oil in a large skillet and add the garlic. Add the eggplant slices a few at a time and pan-fry lightly on both sides over medium heat. Drain them on paper towels.
  3. Spread the pesto on one side of the eggplant slices. Top with the grated mozzarella and sprinkle with the torn basil leaves. Season to taste with salt and pepper. Roll up the slices and secure with wooden toothpicks.
  4. Lightly brush an ovenproof dish with a little olive oil and arrange the eggplant rolls in it. Place in a preheated oven, 350 degrees F, and bake for 8-10 minutes.
  5. Transfer the eggplant rolls to a warmed serving plate. Sprinkle with fresh basil leaves and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 292.1 Kcal (1223 kJ)
Calories from fat 224.17 Kcal
% Daily Value*
Total Fat 24.91g 38%
Cholesterol 5.92mg 2%
Sodium 108.31mg 5%
Potassium 557.31mg 12%
Total Carbs 14.73g 5%
Sugars 9.32g 37%
Dietary Fiber 7.18g 29%
Protein 5g 10%
Vitamin C 5.7mg 10%
Calcium 109.3mg 11%
Amount Per 100 g
Calories 111.47 Kcal (467 kJ)
Calories from fat 85.54 Kcal
% Daily Value*
Total Fat 9.5g 38%
Cholesterol 2.26mg 2%
Sodium 41.33mg 5%
Potassium 212.67mg 12%
Total Carbs 5.62g 5%
Sugars 3.55g 37%
Dietary Fiber 2.74g 29%
Protein 1.91g 10%
Vitamin C 2.2mg 10%
Calcium 41.7mg 11%

* 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

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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