Eggplant Parmesan Roll-Ups

If you want to add more Mediterranean recipes to your repertoire, Eggplant Parmesan Roll-Ups might be a recipe you should try. This recipe serves 4 and costs $3.63 per serving. One serving contains 669 calories, 21g of protein, and 45g of fat. This recipe from Foodista requires pepper flakes, bell pepper, linguine, and eggplant. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. 2 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is awesome. Similar recipes include Eggplant Roll-Ups, Eggplant and Mozzarella Roll-Ups, and Eggplant (Aubergine) Roll-Ups.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 cups teaspoons olive oil (divided)

1 large green pepper, chopped

8 ounces sliced brown mushrooms

1 clove garlic,

1/4 teaspoon dried hot red pepper flakes

14 teaspoons ounce can diced tomatoes 1 salt

1 (1 ¼- lb) eggplant

1 cup low-fat ricotta

1/2 cup plus 4 tablespoons Parmesan, shredded

3 tablespoons finely chopped fresh basil

1/4 teaspoon black pepper

6 ounces whole wheat linguine

1/2 cup onion, chopped

Equipment:

oven

sauce pan

grill

grill pan

casserole dish

Cooking instruction summary:

Preheat oven to 350F and put water for linguine on to boil. Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender. Add garlic and red pepper flakes and continue to cook another 30 seconds. Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes. Grill eggplant while sauce cooks. Heat grill pan over high heat until hot. Peel skin from eggplant and discard. Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray. Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices. Roll up each slice. Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes. Meanwhile, cook linguine to package directions. Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.

 

Step by step:


1. Preheat oven to 350F and put water for linguine on to boil.

2. Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender.

3. Add garlic and red pepper flakes and continue to cook another 30 seconds.

4. Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.

5. Grill eggplant while sauce cooks.

6. Heat grill pan over high heat until hot. Peel skin from eggplant and discard.

7. Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray.

8. Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices.

9. Roll up each slice.

10. Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.

11. Meanwhile, cook linguine to package directions.

12. Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.


Nutrition Information:

Quickview
669 Calories
20g Protein
44g Total Fat
49g Carbs
40% Health Score
Limit These
Calories
669k
33%

Fat
44g
69%

  Saturated Fat
11g
74%

Carbohydrates
49g
17%

  Sugar
9g
11%

Cholesterol
39mg
13%

Sodium
290mg
13%

Get Enough Of These
Protein
20g
41%

Selenium
54µg
77%

Vitamin C
39mg
48%

Manganese
0.94mg
47%

Phosphorus
386mg
39%

Vitamin E
5mg
37%

Vitamin K
35µg
34%

Calcium
326mg
33%

Vitamin B2
0.55mg
32%

Copper
0.6mg
30%

Fiber
7g
29%

Potassium
894mg
26%

Vitamin B6
0.43mg
21%

Vitamin B3
4mg
21%

Folate
71µg
18%

Zinc
2mg
18%

Magnesium
69mg
17%

Vitamin B5
1mg
17%

Vitamin A
693IU
14%

Vitamin B1
0.2mg
14%

Iron
2mg
11%

Vitamin B12
0.42µg
7%

Vitamin D
0.24µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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