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Eggplant Roll-Ups

Ingredients

  • 2 medium eggplants (about 2-1/2 pounds)
  • Cooking spray
  • 1/2 teaspoon salt
  • 3 cups fresh spinach leaves
  • SAUCE:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (15 ounces) tomato puree
  • 3 tablespoons minced fresh basil or 3 teaspoons dried basil
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • FILLING:
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • TOPPING:
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons panko (Japanese) bread crumbs
  • Minced fresh parsley, optional

Directions

Originally published as Mediterranean Eggplant, Spinach & Ricotta Rolls in Fast Track 2019

Total Time
Prep: 50 min. Bake: 20 min.

Makes
6 servings

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that these are vegetarian is a bonus! —Laura Haugen, Portland, Oregon


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Written by tasteofhome

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