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    You are in: Home / Recipes / Lightened up Eggplant ( Aubergine) Rollatini Recipe
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    Lightened up Eggplant ( Aubergine) Rollatini

    Lightened up  Eggplant ( Aubergine) Rollatini. Photo by Juenessa

    1/3 Photos of Lightened up Eggplant ( Aubergine) Rollatini

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    cookiedog's Note:

    This is easy to make and healthier than most other versions. You don't have to be a vegetarian to love this. This is adapted from FC magazine.

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    Serves: 5



    Units: US | Metric


    1. 1
      Trim tops and bottoms from eggplant. Cut each into 6 lenghtwise slices, about 1/2 inch thick. Spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with 1/4 teaspoons salt, then turn over and sprinkle with 1/4 teaspoons more salt. Let stand 15 minutes, flipping slices halfway.
    2. 2
      Heat grill, grill pan, or saute pan to medium-high heat. Quickly rinse eggplant slices under running water;pat dry. Spray both sides with nonstick cooking spray. Grill or cook slices until soft, about 4 minutes on each side. Return slices (do not overlap) to large cookie sheets (without paper towels).
    3. 3
      Heat oven to 350 degrees and coat a 13x9x2-inch baking dish with nonstick cooking spray. In a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, Italian seasoning and pepper. Stir until well combined.
    4. 4
      Divide red pepper pieces evenly among eggplant slices, placing them going across the width on the wider end of each slice. Top each pepper with a heaping tablespoon of cheese filling. Place 1/2 cup of the marinara sauce on the bottom of the prepared dish. Roll up eggplant slices starting at the wide end and enclosing filling. Place in dish. Top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated Parmesan cheese.
    5. 5
      Bake at 350 degrees for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste.

    Ratings & Reviews:

    • on June 10, 2011


      Delicious! Uses roasted red peppers in filling.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2007


      I didn't think the work required to make this dish was worth the final product. It's an interesting and creative vegetarian dish, and the flavor was ok, but not worth all the effort.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2007


      I selected this recipe because I didn't have a lot of time to dedicate in the kitchen yesterday. I followed the directions exactly and it came out wonderfully delicious and aesthetically pleasing. I don't like to "tamper" with recipes the first time I try them. In this case I will continue not to change a thing. And who needs the breading and other added calories? This was simply yummy! I used my deli knife that I ordered from an infomercial. You set the desired width that you want to slice and it cuts it perfectly. It really came in handy to slice the eggplant slices exactly to 1/2 inch thick. Thank you cookiedog! Well done!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Lightened up Eggplant ( Aubergine) Rollatini

    Serving Size: 1 (409 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 324.5
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 10.0 g
    Cholesterol 93.8 mg
    Sodium 1451.3 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 8.2 g
    Sugars 6.1 g
    Protein 26.1 g

    The following items or measurements are not included:

    dried Italian seasoning

    low-fat marinara sauce

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