Eggplant Rollatini

This Eggplant Rollatini recipe contains ricotta cheese, olive oil, seasoned bread crumbs, grated parmesan cheese, shredded part-skim mozzarella cheese and more.

5 Servings - 1 hr 30 min - tasteofhome.com

Servings:5 | Calories:693 | Total Fat:43g | Chol:213mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 43g

66 %

Sat Fat 18g

90 %

Total Carb 41g

14 %

Fiber 8g

32 %

Sugars 14g

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Cholesterol 213mg

71 %

Sodium 3306mg

138 %

Protein 39g

79 %

Calories:

47% Others combined

21% Ricotta cheese

17% Olive oil

13% Seasoned bread crumbs

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1 large eggplant
1 tablespoon salt
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 carton (15 ounces) ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 egg, lightly beaten
1/8 teaspoon pepper
3 eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley

Directions : View recipe directions on tasteofhome.com

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