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Eggplant Rollitini (Gluten Free)
Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

Delicious eggplant seasoned with plenty of garlic and basil, baked with ricotta, mozzarella and parmesan cheeses.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 144.0
Total Carbs 15.6 g
Dietary Fiber 6.0 g
Sugars 8.8 g
Total Fat 4.4 g
Saturated Fat 0.9 g
Unsaturated Fat 0.5 g
Potassium 633.4 mg
Protein 12.8 g
Sodium 724.3 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole eggplant
1 tbsp  olive oil
0 1/2 cup  tap water
1 tsp  powdered garlic
0 1/2 cup  fat free ricotta cheese
2 tbsp  fresh basil
3 oz  fat free mozzarella cheese
1 1/2 cup  tomato sauce
1 tbsp  grated Parmesan cheese
  1. Preheat oven to 350°F.
  2. Peel eggplant and slice the long way into 8 pieces.
  3. Mix together Olive oil, water and garlic powder.
  4. Soak eggplant in liquid mix.
  5. Grill eggplant till cooked on both sides.
  6. Mix chopped basil with ricotta.
  7. Roll eggplant with 1 Tb ricotta mixture in each.
  8. In a casserole dish pour ½ cup tomato sauce, place each eggplant roll in a single layer on top of the sauce.
  9. Top with the rest of the sauce, cover with sliced or shredded mozzarella cheese and sprinkle with parmesan cheese.
  10. Bake for about 15-20 minutes till cheese is melted and hot.

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