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Eggplant Rolatini
- prep: 25 min
- cook: 30 min
- total: 55 min
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SaveIngredients
- 2 eggplant (about 1 1/2 pounds each), peeled and each cut lengthwise into 4 thin slices
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup fat-free ricotta cheese
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon dried oregano
- 1 1/4 cups tomato-basil marinara sauce (no more than 2g fat per serving)
- 1/3 cup shredded fontina or mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 243 % Daily Value *
- Total Fat: 16 g 24.48%
- Saturated Fat: 8 g 38.94%
- Trans Fat: 0 g %
- Cholesterol: 39 mg 12.91%
- Sodium: 507 mg 21.12%
- Calcium: 257 mg 25.65%
- Potassium: 248 mg 7.1%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6%
- Zinc: 0 mg 0%
- Total Carbohydrate: 14 g %
- Dietary Fiber: 4 g 15.64%
- Sugar: 7 g
- Protein: 12 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 17.16%
- Vitamin C 10.39%
- Vitamin D 1.68%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
