Dr Oz: Eggplant Rollatini Recipe
Ingredients:
1 large eggplant
4 cups whole wheat bread crumbs
1/2 cup whole wheat flower
2 cups egg substitute
1 (32 oz) container of low-fat ricotta cheese
1 (8 oz) package of low-fat mozzarella cheese
4 tbsp of grated cheese
1 (32 oz) container of your favorite prepared tomato sauce
3 tbsp Italian seasoning
Salt and pepper to taste
Diet Eggplant Rollatini Recipe
Directions:
1. Peel the eggplant and cut it into 1/8 inch slices.
2. Put the whole wheat flour into one bowl, the egg substitute into another bowl, and the whole wheat breadcrumbs into yet another bowl. These will be your dipping stations.
3. Into your breadcrumbs bowl, add the pepper, salt and 2 TB of grated cheese like Parmesan.
4. Add a bit of salt and pepper to the bowl of flour too.
5. Dip each slice of eggplant into the flour bowl first, then into the egg bowl, and finally into the bread crumb mixture.
6. Place each piece of breaded eggplant onto a baking sheet that has been sprayed with a non-stick spray.
7. Cook the eggplant rounds for 10 minutes in a 350 degree oven.
8. Flip the eggplant over and cook the other side until it is golden brown.
9. Mix together the ricotta cheese, 2 TB of grated cheese like Parmesan, half of the mozzarella, and half of the tomato sauce.
10. Place around 2 TB of the cheese mixture into each piece of cooked eggplant and roll it up.
11. Put some tomato sauce into the bottom of a 9×13 baking dish and start adding the eggplant rollatini’s into the dish.
12. Top the dish with the rest of the tomato sauce and the leftover grated cheese.
13. Cook in a 350 degree oven until the cheese melts.
14. Serve with steamed vegetables or a salad.
