I found a fabulous Eggplant recipe on Julia’s Healthy Blog!
This is fabulous because I’ve only had eggplant once in my life prior to making this.
This recent one time encounter is what sparked my interest in making this recipe!
I would probably use more sauce next time but other than that ~ YUM!
You will need:
1-2 large eggplants, top(s) removed and sliced to 1/3 - 1/2 inch slices long ways, salted to taste1 cup breadcrumbs
1/2 cup olive oil
For the filling you'll need:
Ricotta, 2 cups part skim
Mozzarella, 1 cup shredded low fat
Grated cheese 1/2 cup
Parsley, 1/2 cup chopped
1/4 teaspoon salt
Pepper to taste
For the topping, you'll need:
1 cup tomato sauce
1/2 cup shredded low fat mozzarella cheese
- In a shallow dish pour oil, in a second shallow dish pour breadcrumbs.
- Dredge* eggplant through oil on each side lightly then bread with crumbs lightly.
- Arrange in a single layer on a baking sheet.
- In a 400 degree oven, bake the eggplant on a lightly oiled sheet for 30 minutes. Set aside.
- In a mixing bowl, combine ricotta, grated cheese, egg, parsley, salt and pepper to taste.
- Take a slice of baked eggplant and add a heaping tablespoon full of the ricotta mix.
- Roll the eggplant and place the seam on the bottom.
- In a baking tray add 1/2 cup of tomato sauce to bottom and smooth it out.
- Place rolled eggplant in saucy baking tray.
- Continue with the remaining eggplant until all are filled.
- Spoon 2 tablespoons of sauce over each rollatini.
- Sprinkle each rollatini with mozzarella cheese, I used a generous pinch.
- Bake uncovered at 350 degrees for 20 minutes.
**Side note from Julia’s blog: If you put the eggplant in the oil it will soak it all up, so be sure to pass it through lightly and use your fingers to spread out the oil all over the eggplant. Also, you don't want to put much breadcrumb on this, just a light coating.
When baking these, they need to be slightly thicker than when fried so they don't dry out, so 1/3 to 1/2 inch slices are best.
Enjoy this for your next meal!