Grilled Eggplant Rollintini :: Twist on a Classic

Grilled Eggplant Rollintini :: Twist on a Classic

Gluten Free

Basic Information

  • Servings: 3
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 74.26
  • Health score: 28.00
  • Weight Watcher points: 12.00

Summary

If you want to add more gluten free and primal recipes to your recipe box, Grilled Eggplant Rollintini :: Twist on a Classic might be a recipe you should try. For $2.86 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 34g of protein, 22g of fat, and a total of 457 calories. This recipe serves 3. It is brought to you by Foodista. It works best as a main course, and is done in about 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of egg, pecorino romano, parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 71%. Similar recipes are Why This Twist on a Classic Pesto Will Be Your New Favorite, Cocoa Butter Cookies – A Twist on a Classic, and Chicken Rollintini with Pesto, Baby Spinach & Brown Rice.

Ingredients

  • egg
    egg1
  • eggplants
    eggplants2
  • parsley
    parsley1 handful
  • marinara sauce
    marinara sauce1.5 cups
  • part skim mozzarella
    part skim mozzarella0.75 cup
  • part skim ricotta
    part skim ricotta2 cups
  • pecorino romano
    pecorino romano0.25 cup
  • salt and pepper
    salt and pepper1
Instructions

Step 1

Oven at 375 degrees.

Step 2

Cut the eggplant lengthwise into approx 1/2" slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.Slather the mixture onto each slice of grilled eggplant.

Step 3

Roll up and place into a baking dish that has a thin layer of sauce.Top with a little more sauce and the shredded mozzarella.

Step 4

Bake for approx 20 minutes, until lightly golden and bubbly.

Categories

Dish Types: lunch, main course, main dish, dinner

Diets: gluten free, primal

Occasions: father's day, 4th of july, summer

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe