Recipe Category:

Published :  2013 - 01- 11

Nutritional Information:

• Calories: 145.29cal

• Protein: 8.07g

• Fat: 9.51g

• Fiber: 3.22g

• Cholesterol: 22.42

• Vitamin A: 82.63RE

• Vitamin C: 41.86mg

• Folate: 85.34mcg

• Sodium: 394.12mg

• Calcium: 224.48mg

• Magnesium: 33.59mg

• Potassium: 436.57mg

• Iron: 3.40 mg

• Zinc: 1.24mg

Instructions :   

• Coarsely grate the Provolone cheese. Cut eggplant into 12 lengthwise slices. 

• Heat broiler; position rack 4 inches from heat source. In small bowl using fork, beat egg white lightly; stir in ricotta, all but 1 tablespoon provolone, 2 tablespoons parsley, and pepper to mix well. Set filling mixture aside. 

• Arrange 6 eggplant slices in single layer on rack in broiler pan; brush with vinaigrette. Broil 3 to 4 minutes until speckled with brown. Turn slices; brush again with vinaigrette; broil 3 to 4 minutes longer until browned and tender. Remove eggplant to plate; repeat with remaining eggplant and vinaigrette. 

• Adjust oven to 400 degrees F. Spoon marinara sauce over bottom of 10-inch round shallow baking dish; set aside. 

• Place reserved broiled eggplant slices flat on work surface. Spread each slice with 2 tablespoons reserved filling mixture; sprinkle each with 1/4 teaspoon basil. Roll eggplant slices up, jelly-roll style, from bottom end. 

• Dip each roll in sauce in baking dish to coat all over, then arrange, seam side down, in dish. Bake, covered with foil, 35 minutes until rolls are heated through and sauce is bubbling. 

• Sprinkle eggplant with reserved 1 tablespoon provolone and, chopped parsley. Accompany, if desired with Bruschetta (see recipe under breads).

Serves

Ingredients :

• 1 large Egg white

• 3/4 cup Ricotta Cheese, 1/2 cup

• 2 ounces Provolone Cheese

• 1/2 cup Parsley fresh

• 1/4 teaspoon Pepper

• 1-1/2 medium Eggplant

• 1/4 cup Vinaigrette red wine dressing

• 1 cup Marinara/mushroom sauce

• 1  Tablespoon  Basil

Source: