Eggplant Rollatini
Recipe from Family Circle

A quick stint on the grill gives eggplant slices a pleasing hint of smoke. Serve with a tartly dressed green salad.



by 20  people


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Ingredients
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    2   
    medium-size eggplant (about 2-1/4 pounds total)
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    1/2  teaspoon 
    salt
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    1 1/2  cups 
    shredded part-skim mozzarella cheese
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    1   cup 
    part-skim ricotta cheese
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    1   
    egg yolk
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    1/8  teaspoon 
    dried Italian seasoning
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    1/8  teaspoon 
    ground black pepper
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    1  12  ounce jar 
    roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
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    1 1/2  cups 
    prepared low-fat marinara sauce
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    2   tablespoons 
    grated Parmesan cheese

Directions
1.
Trim tops and bottoms from eggplant. Cut each into 6 lengthwise slices, about 1/2-inch thick. Spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with 1/4 teaspoon of the salt, then turn slices over and sprinkle with remaining 1/4 teaspoon salt. Let stand 15 minutes, flipping slices halfway.
2.
Heat grill or grill pan to medium-high heat. Quickly rinse eggplant slices under running water; pat dry. Spray both sides with nonstick cooking spray. Grill slices until softened and nicely marked, about 4 minutes per side. Return slices (do not overlap) to large cookie sheets (without paper towels).
3.
Heat oven to 350 degrees F and coat a 13 x 9 x 2-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.
Divide red pepper pieces evenly among eggplant slices, placing them 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.
Bake at 350 degrees F for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste.
Nutrition information
Per Serving: cal. (kcal) 343, Fat, total (g) 15, chol. (mg) 99, carb. (g) 31, fiber (g) 8, pro. (g) 24, sodium (mg) 1040, Percent Daily Values are based on a 2,000 calorie diet
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Eggplant Rollatini
Eggplant Rollatini

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.

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