Eggplant Rollatini
Ingredients
The eggplant
The filling
-
1
small
yellow onion, diced
-
1
red
bell pepper, diced
-
1
cup
mushrooms, diced
-
1
lb
ground turkey
-
1.5
cups
part skim ricotta
-
½
cup
grated parmesan cheese
-
3
cloves
garlic, minced
-
¼
cup
fresh basil, chopped
-
1
tsp
salt
-
½
tsp
pepper
The sauce
-
2.5
cups
marinara sauce, divided
The cheese
-
1
cup
shredded mozzarella cheese
The oil
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Slice the eggplants into ¼ inch thick slices, salt them, and let sweat for 10 minutes.
- Dry the eggplant slices and bake them for 10 minutes, then let cool.
- Chop the vegetables and heat avocado oil in a pan, then add the veggies and cook for 4 minutes.
- Add ground turkey to the pan, season with salt and pepper, and cook until no longer pink.
- Drain excess liquid from the meat and veggies, and let cool.
- In a bowl, mix ricotta, parmesan, garlic, basil, salt, and pepper.
- Combine the meat and veggies with the ricotta mixture.
- Spread 1 cup of marinara sauce in the bottom of a casserole dish.
- Place ¼ cup of the filling on the wide part of each eggplant slice and roll tightly.
- Arrange the eggplant rolls seam side down in the dish and repeat until all are used.
- Top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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