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Eggplant Rollatini

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I recently bought the WW New Complete Cookbook at Sam's. There a a lot of good things in it, but this was pretty darned good!


Eggplant Rollatini

2 large eggplants (~3lb) pelled and cut lengthwise into fourslices each

1 teaspoon olive oil

2 onions, finely chopped

1 celery stalk, finely chopped

1 cup FF ricotta cheese

2 Tbsp. finely chopped fresh parsley

3/4 Tsp. dried oregano

1/2 tsp. ground pepper

1/8 tsp. ground nutmeg

1 cup tomato sauce

1/4 tsp. cayenne (to taste--I use a couple of dashes of Tabasco)

1/3 cup grated fontina cheese

1 Tbsp. grated Parmesan


1. Preheat broiler; line cookie sheets with foil and spray with Pam. Arrange eggplant slices on sheet(s) in single layer. Broil until deep golden brown on only one side. let cool.


2. Reduce oven temp to 375 degrees. Spray a 9x 13 dish with Pam. In a medium non-stick skillet, heat the oil and saute onions and celery until softened, about 4 minutes.


3. In a medium bowl, combine ricotta, parsley, 1/4 tsp. oregano, 1/4 tsp. pepper, and nutmeg; stir in sauteed vegetables. Divide mixture evenly over the unbroiled side of the eggplant slices and roll up. (Push excess in the sides.) Place rolls seam side down in the baking dish.


Combine the tomato sauce. remaining oregano, pepper and cayenne. pour over rolls then sprinkle with Fontina and Parmesan. Bake until browned and bubbly, ~30 min. Serving size is 2 rolls; serves 4



(per two rolls) 226 Cal; 5 Gm fat; 2 Gm sat fat; 0 Gm trans fat; 21 mg chol; 554 mg. sodium; 34 Gm carbs; 10 Gm fiber; 13 Gm Protein; 224 mg Calcium


SW: 205.4/CW:200.4/GW: 140





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Oh another heavenly eggplant dish.


Keep em' coming! Mmmm!





21 gone forever! OP since 5/18/08 1st goal = 239 by 8/15

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