Eggplant Rollatini
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
1 hr 35 mins
Ingredients
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24 Ounce-weightswhole eggplant, in 24 1/8-1/4-inch thick slicessee savings
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1-1/2 Cupswatersee savings
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3/4 Cupsoy floursee savings
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4large eggs, 2 lightly beaten and 2 notsee savings
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1/4 Cupextra-virgin olive oilsee savings
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1-1/4 Cupstomato saucesee savings
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2 CupsRicotta cheesesee savings
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4 Ounce-weightsshredded Mozzarella cheesesee savings
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1/3 Cupgrated Parmesan cheesesee savings
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1/4 Cupchopped fresh parsleysee savings
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1/4 Teaspoonsaltsee savings
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1/4 Teaspoonground peppersee savings
Directions
1.
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.
2.
In a large bowl, whisk together water, soy flour, and 2 eggs until smooth. Heat most of olive oil in a heavy large skillet over medium-high heat until hot but not smoking.
3.
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.
4.
Heat oven to 400 degrees F. Lightly butter a 13x9 baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.
5.
For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
6.
To form rollatini: Place a heaping tablespoon of filling in 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 top of rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and continue baking 10 additional minutes, until bubbly and lightly browned.
Nutrition information
Per serving: Net Carbs: 11 grams, Fiber: 5.7 grams, Protein: 24.7 grams, Fat: 31.1 grams, Calories: 433.
Percent Daily Values are based on a 2,000 calorie diet
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