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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) Rolls Recipe
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    Roasted Eggplant (Aubergine) Rolls

    Roasted Eggplant (Aubergine) Rolls. Photo by *Parsley*

    1/1 Photo of Roasted Eggplant (Aubergine) Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Caseylaine's Note:

    A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
    3. 3
      Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
    4. 4
      Add the tomatoes (with the juice), and simmer for 15 minutes.
    5. 5
      In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
    6. 6
      Add salt and peper to taste.
    7. 7
      Lightly coat a baking dish with cooking spray.
    8. 8
      Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
    9. 9
      Place the eggplant in the dish.
    10. 10
      Continue until all the eggplant is used.
    11. 11
      Top with the tomato sauce, and bake for 30 minutes.

    Ratings & Reviews:

    • on October 05, 2002

      45

      This is a good recipe that I made a few adjustments to for my own taste. First, I left out the spinach for my family and I added a little salt with the other seasonings. The directions don't say what to do with the onions and diced tomatoes so I added them to the cup of tomato sauce to top the eggplant. I added a little brown sugar to sweeten and remove the acid of the tomatoes. I also salted and drained the eggplant for 30 minutes before putting it in the oven - just what I've always personally done with eggplant. My family are cheese lovers so I also added mozzarella on top of the sauce before baking. Just adjustments to suit our tastes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2012

      55

      Awesome eggplant dish! Fun to make and fun to let kids help to make. I used fresh basil and fresh garlic in place of dried/powder. I also had fresh tomatoes that I used in place of canned. I sprinkled shaved parmesan cheese over the top of the sauced-topped eggplant rolls before baking. This was fabulous. Thanx for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2004

      55

      Really nice dish. I discovered halfway through the cooking process that we had no more mozzarella so I left it out, but it was still fabulous. Thanks for posting!

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

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    Nutritional Facts for Roasted Eggplant (Aubergine) Rolls

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 153.3
     
    Calories from Fat 69
    45%
    Total Fat 7.7 g
    11%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 337.8 mg
    14%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 9.1 g
    36%
    Sugars 10.5 g
    42%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    reduced-fat mozzarella cheese

    fat-free ricotta cheese

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