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Ingredientes
- 1 pt Ricotta Cheese
- 2 Tbsp. Basil, Fresh or possibly parsley, minced
- 1 lrg Eggplant peeled slice lengthwise in 1/2" slices
- 2 x Large eggs beaten
- 1/2 c. Flour mix w/1/2 t salt & pepper
- 2 c. Marinara Sauce
- 8 ounce Mozzarella Cheese sliced Extra virgin olive oil Basil, Fresh additional, minced Mozzarella Cheese grated
Direcciones
- Mix the minced basil or possibly parsley with the ricotta. Dredge the eggplant slices in the flour mix (I put the flour in a plastic bag and shake the eggplant slices in it a few at a time).
- Heat a sm amt of extra virgin olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and saute/fry' on both sides till nicely browned. Transfer to a cutting board or possibly plate and let cold slightly while you put more eggplant slices in the pan. Put a slice of mozarella on each cooked eggplant slice, add in a spoonful of the ricotta (3-4 Tbsp), and gently roll up (do not squish out the ricotta ;*). Transfer the finished eggplant rolls to a shallow baking dish.
- When all of the rolls are finished, pour marinara sauce over them and top with grated mozarella. Bake at 350 deg F about 20 minutes or possibly till very warm.
- Sprinkle each serving with minced basil.
- Low fat version: Use low-fat mozarella and low or possibly non-fat ricotta (the non-fat ricotta I've used is softer than low-fat, but tastes fine).
- Instead of pouring extra virgin olive oil in the pan to saute/fry' the eggplant, use an extra virgin olive oil cooking spray. Spray extra virgin olive oil on the eggplant slices before turning to cook the second side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 137 | 46% |
| Total Fat 15.22g | 19% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 495mg | 21% |
| Potassium 433mg | 12% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.24g | 5% |
| Protein 18.3g | 29% |
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