Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggplant Rollups Recipe
    Lost? Site Map

    Eggplant Rollups

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    WonderMima's Note:

    A very fresh and flavourful side dish, but would make a great main dish for vegetarians by adding diced or grated fresh mozzarella to the filling.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a pan to medium hot (no oil), while heating slice the eggplant lengthwise into 1/2 cm thick slices. Lay the slices in the pan and watch so they don't scorch, but do brown a little and become tender. You may peel or not peel the eggplant depending on your personal preference. Definitely peel the end pieces that get the bulk of the peel though!
    2. 2
      Quarter the romas and add skin side down until the skin is scorched and the tomato is heated through, but not fully cooked, remove and dice.
    3. 3
      Add 2 tbs olive oil, 1 pressed garlic clove and salt (to taste) to the breadcrumbs and allow to soak inches.
    4. 4
      While the eggplant is cooking make the sauce.
    5. 5
      Add the small minced onion to the diced tomatoes to , 1 tbs olive oil, 1 pressed garlic clove, salt and ground red pepper.
    6. 6
      When all the eggplant slices are tender, place approx 1.5 tsp of the breadcrumb mixture onto the thickest end and roll up. Place in a casserole dish and continue until all are rolled. Pour tomato sauce over and broil for 5-7 minutes, watching to make sure not to burn. You can also add some diced mozzarella to the breadcrumb mixture if you want a cheesy kick, but I liked it just as well without it. Serves 4 at 3 rollups per person. Obviously your yield may differ depending on the size of you eggplant.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Eggplant Rollups

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 192.0
     
    Calories from Fat 100
    52%
    Total Fat 11.2 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 104.4 mg
    4%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 6.0 g
    24%
    Sugars 5.8 g
    23%
    Protein 3.7 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites