Eggplant Lasagna Roulades
Nutrition per Serving
230
Calories
18g
Protein
29g
Carbs
6g
Fat
These roulades make for an elegant?yet easy and nutritious?weeknight dinner. Eggplant slices cook more quickly than lasagna noodles and add nonstarchy vegetables that casseroles and noodle dishes are often missing.
Ingredients
Nonstick cooking spray
1 (2-lb) eggplant
1 cup water
2 cups fat-free ricotta cheese
2 egg whites
2 cloves garlic, minced
1 Tbsp dried Italian seasoning
1 (24.5-oz) jar light in sodium marinara sauce
2 Tbsp shredded Parmesan cheese
Instructions
Preheat oven to 375° F. Coat an 8x11-inch glass baking dish with cooking spray. Set aside.
Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplant from the pan and set aside to cool.
In a small mixing bowl, mix together the ricotta cheese, egg whites, garlic and dried Italian seasoning.
Pour 1 cup of the marinara sauce into the prepared baking dish. Spread to coat the bottom.
Spoon a scant 1/4 cup of ricotta filling onto one end of an eggplant slice. Roll gently to make a roulade. Place the roulade seam side down in the pan. Repeat for remaining 9 slices of eggplant.
Pour remaining marinara sauce over the top of the eggplant and spread to coat.
Sprinkle the shredded Parmesan cheese over the top and bake for 30 minutes.
Chef Tip: Sodium varies widely in prepared sauces. Shop for jarred marinara sauce that contains less than 300 milligrams of sodium per half cup.
Choices/Exchanges: 1 Starch, 2 Nonstarchy Vegetable, 2 Lean Protein
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment