Description
If Manicotti is individual lasagnas, then Eggplant Rollatini are just individual Eggplant Parmesans. This dish is essentially my Hassle Free Eggplant Parm in a different shape. Instead of layering the eggplant with sauce and cheese like you'd do for lasagna, you instead roll the eggplant around the cheese mix and top with sauce. Put simply, I'm making Manicotti with eggplant instead of lasagna noodles. Couple that with a lower fat but equally delicious filling, and you get a great cheesy and saucy side dish that won't tip the scales. For other healthier Italian dishes, check out my Hassle Free Eggplant Parm and Vegetarian Protein Lasagna
Time
Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
1 hours
30 minutes
Cost
Total Cost:
Cost per Serving:
$1.38
Ingredients
Serving(s)
Eggplant
- 2 medium Eggplant
- 1 tsp Salt
Cheese mix
- 1 large Egg
- 1 1/4 cup, blended Nonfat cottage cheese
- 1 cup, 4 oz Shredded mozzarella cheese, low moisture part skim
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Parsley, dried
- 1/4 cup Coconut flour
Sauce
- 1/2 batch, about 1 1/2 cups Simple pasta sauce
Topping
- 3 tbsp Grated parmesan cheese
Instructions
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- Preheat your oven to 400F, and line 2 large cookies sheet with parchment paper
- Slice your eggplant lengthwise, about 1/4" thick. Add to the pan, and sprinkle with salt on both sides. It's okay if they overlap a little
- Bake the eggplant for about 30 minutes, or until soft and lightly browned. Let cool completely
- In a medium bowl, beat an egg, and combine with the cheese mix ingredients - (blended) cottage cheese, shredded mozzarella, garlic powder, onion powder, and dried parsley. Mix in coconut flour to thicken
- Place about 1/3 of your sauce on the bottom of a 9x13" casserole dish. Add a spoonful of the cheese mix onto the eggplant, roll tightly, and place into the tray seam side down. Repeat with the rest of the eggplant. Top with the remaining sauce, and sprinkle with grated cheese
- Cover with foil and bake at 400F for about 30 minutes, or until melty and bubbly. Remove the cover, and bake for an additional 15 minutes. Let cool for 5 minutes before serving
Nutrition Facts
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Servings: 6
Serving Size: About 4 rollatini
Calories: 223
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Total Fat: 7.4g (10 %)
Saturated Fat: 3.7g (19 %)
Polyunsaturated Fat: 0.7g
Monounsaturated Fat: 2.0g
Cholesterol: 53mg (18 %)
Sodium: 945mg (41 %)
Total Carbohydrate: 26.6g (10 %)
Fiber: 8.8g (31 %)
Net Carbs: 17.8g
Total Sugar: 11.6g
Protein: 16.0g (32 %)
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Vitamin B12: 0.68mcg (28 %)
Vitamin D: 0.29mcg (1 %)
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Calcium: 271mg (21 %)
Iron: 2.65mg (15 %)
Magnesium: 57mg (14 %)
Potassium: 768mg (16 %)
Sources of Inspiration
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