Eggplant Roll-Ups - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- nonstick cooking spray
- 2 tsp. olive oil
- 1 tbsp. minced garlic
- 1 can crushed tomatoes
- 1 tsp. Italian seasoning
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/4 tsp. crushed red pepper
- 1/2 c. minced fresh parsley
Instructions
- Heat oven to 425 °F. Line 2 large cookie sheets or jelly-roll pans with foil. Lightly coat with nonstick cooking spray. Have an 11 x 7 1/4-inch baking dish ready.
- Heat oil in a 2-quart saucepan. Add garlic and cook 1 minute or until aromatic. Add tomatoes, Italian seasoning, salt, sugar and crushed pepper. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to develop flavor. Remove from heat and stir in parsley.
- Cut about 1/2 inch from stem end of each eggplant and discard. Cut each eggplant lengthwise in five or six 1/3-inch-thick slices. Cut off and discard small skin ends. You will need 16 nice slices. Arrange in a single layer on prepared cookie sheets. Spray eggplant with nonstick cooking spray, then sprinkle with salt.
- Bake 20 minutes, turning slices over once, until slices are pliable enough to roll up. Reduce oven heat to 375 °F.
- Spread 1 cup Tomato Sauce over bottom of baking dish.
- Place a slice of prosciutto, then a slice of provolone on each eggplant slice. Roll up tightly from stem end of eggplant. Place rolls seam side down in dish to fit snugly in a single layer.
- Spoon remaining sauce over rolls. Sprinkle with Parmesan cheese and bread crumbs. (Cover and refrigerate at this point if making ahead.)
- To serve: Bake, uncovered, 40 to 45 minutes until bubbly and top is lightly browned. Serve hot or at room temperature.
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