Low Fat Eggplant (Aubergine) Rollatini

"This is a low fat version of a high fat classic. When selecting your eggplant for this recipe, chose long eggplants to accomodate the rolling. Simple & delicious. Also, for those of you who enjoy OMAC, this recipe can be added to your list. It was inspired by a recipe I wrote down from a PBS cooking show, that I altered a bit."
 
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Ready In:
1hr 30mins
Ingredients:
22
Yields:
16 rolls
Serves:
6-8
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ingredients

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directions

  • First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
  • Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
  • Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
  • Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
  • Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
  • Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
  • In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
  • Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
  • Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
  • You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
  • Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
  • In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
  • Layer the eggplant rolls seam side down over the sauce.
  • Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
  • Bake in a 350F oven for 30-45 minutes.
  • For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
  • Once you have made the rolls freeze them individually on a baking sheet.
  • Once frozen remove from the baking sheet and store in freezer bags.
  • When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
  • Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.

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Reviews

  1. We enjoyed this recipe. I saved it for a cooler summer day as it was very filling and robust. I thought the eggplant might be difficult to roll but it was flexible after it cooked and cooled. I used my own homemade bread crumbs and they really soaked up the sauce. I probably will add additional sauce next time I make it. This is a good option for a "company" vegetarian meal.
     
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