Eggplant Rollatini
11.6g
Net Carbs
26.6g
Protein
32.1g
Fat
6.2g
Fiber
456
Calories
Ingredients:
- 1 1/2 cups Tap Water
- 4 ounces Mozzarella Cheese, whole milk
- 1/4 cup Parsley
- 1 1/4 cups Tomato Sauce (Canned)
- 1/3 cup Parmesan Cheese (Grated)
- 4 large Eggs (Whole)
- 1/4 teaspoon Salt
- 24 ounces Eggplant
- 3/4 cup Whole Grain Soy Flour
- 1/4 teaspoon Black Pepper
- 2 cups Ricotta Cheese (Whole Milk)
- 1/4 cup Extra Virgin Olive Oil
Directions:
- Slice eggplants into 1/8 - 1/4 inch slices and arrange in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
- In a large bowl, whisk together water, soy flour and 2 eggs until smooth. Heat about ¼ cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking.
- Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
- Heat oven to 400°F. Lightly butter a 13x9 baking dish. Add ½ cup tomato sauce to pan and tilt to coat bottom with sauce.
- For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, Parmesan cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
- To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and continue baking for 10 additional minutes, until bubbly and lightly browned.
