Ingredients:
- 1 medium sized eggplant
- mozzarella cheese, thinly sliced , 1 slice per crepe
- italian seasoning
Directions:
- Peel the eggplant.
- Cut lengthwise into 1/4 inch slices.
- In a large teflon-coated skillet over medium heat heat a few tablespoon of oil.
- Dredge a slice of eggplant in the flour seasoned with salt and pepper; shake off excess. Dip in the egg, allowing the excess to drip back into the bowl. Dredge the eggplant in the flour a second time, shaking off the excess.
- Ad the coated eggplant slices to the skillet, a few at a time, and brown on both sides - adding more oil if necessary.
- Using a slotted spatula, remove the eggplant crepes from the skillet and drain on paper towels.
- Repeat until all of the eggplant has been cooked.
- Prepare the stuffing while the crepes cool; put the grated carrot in a bowl.
- Add the breadcrumbs, parsley, and onion powder; mix together.
- Add the remaining beaten egg and the 1/4 cup of water. Stir well to blend.
- If too dry add an additional teaspoon or more of water, the mixture should be spreadable.
- Preheat the oven to 350 degrees.
- Divide the filling among the eggplant slices. Spread the filling evenly over two thirds of each slice, then top the filling with a thin slice of mozzarella cheese.
- Arrange the rolls seam side downin a 6 1/2 X 10 1/4 inch baking pan.
- Sprinkle with italian seasoning and grated mozzarella cheese.
- Pour the stewed tomatoes over and around the rolls.
- Add 1/3 cup of water.
- Cover with foil and bake for 15 minutes, then uncover and bake for an additional 15 minutes until hot and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.43 Kcal (982 kJ) | ||
| Calories from fat | 140.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 24% | |
|---|---|---|---|
| Cholesterol | 49.23mg | 16% | |
| Sodium | 402.06mg | 17% | |
| Potassium | 79.4mg | 2% | |
| Total Carbs | 19.45g | 6% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 168.76 Kcal (707 kJ) | ||
| Calories from fat | 100.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 24% | |
|---|---|---|---|
| Cholesterol | 35.44mg | 16% | |
| Sodium | 289.42mg | 17% | |
| Potassium | 57.16mg | 2% | |
| Total Carbs | 14g | 6% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 1.51g | 8% | |
| Protein | 3.33g | 9% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 1.1mg | 9% | |
| Calcium | 57.2mg | 8% | |
* 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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