Roasted Eggplant (Aubergine) Rolls Recipe

Name: Roasted Eggplant (Aubergine) Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick); 1/2 cup chopped onion; 1 (16 ounce) can diced tomatoes; 1/4 cup reduced-fat mozzarella cheese; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 cup tomato sauce; 1 cup fat-free ricotta cheese (or reduced fat); 1 cup coarsely chopped spinach

Servings: persons

2 tablespoons canola oil
1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick)
1/2 cup chopped onion
1 (16 ounce) can diced tomatoes
1/4 cup reduced-fat mozzarella cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 cup tomato sauce
1 cup fat-free ricotta cheese (or reduced fat)
1 cup coarsely chopped spinach

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

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 (1 1/2 lb) eggplants, peeled and sliced lengthwise (1/4-inch thick), 1/2 cup chopped onion, 1 (16 ounce) can diced tomatoes, and more.

Yes, Roasted Eggplant (Aubergine) Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant (Aubergine) Rolls

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