Directions:
- Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.
- Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.
- Stir together ricotta cheese and next 6 ingredients.
- Place 1 tablespoon mixture in center of each eggplant slice, and roll up.
- Spread half of Marinara Sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange eggplant rolls, seam side down, over sauce; cover with remaining sauce.
- Bake at 375° for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1167.32 Kcal (4887 kJ) | ||
| Calories from fat | 758.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.28g | 130% | |
|---|---|---|---|
| Cholesterol | 433.01mg | 144% | |
| Sodium | 8036.74mg | 335% | |
| Potassium | 2438.74mg | 52% | |
| Total Carbs | 62.83g | 21% | |
| Sugars | 37.43g | 150% | |
| Dietary Fiber | 28.56g | 114% | |
| Protein | 49.68g | 99% | |
| Vitamin C | 28.5mg | 47% | |
| Iron | 3.3mg | 18% | |
| Calcium | 910.2mg | 91% | |
| Amount Per 100 g | |||
| Calories | 97.74 Kcal (409 kJ) | ||
| Calories from fat | 63.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 130% | |
|---|---|---|---|
| Cholesterol | 36.26mg | 144% | |
| Sodium | 672.91mg | 335% | |
| Potassium | 204.19mg | 52% | |
| Total Carbs | 5.26g | 21% | |
| Sugars | 3.13g | 150% | |
| Dietary Fiber | 2.39g | 114% | |
| Protein | 4.16g | 99% | |
| Vitamin C | 2.4mg | 47% | |
| Iron | 0.3mg | 18% | |
| Calcium | 76.2mg | 91% | |
* 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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