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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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.

Rating:
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 4.4 Fat, 2.2 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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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 tbsp olive oil 0.5
0 1/2 cup tap water 1.0
1 tsp powdered garlic 0.5
0 1/2 cup fat free ricotta cheese 2.0
2 tbsp fresh basil 3.0
3 oz fat free mozzarella cheese 1.5
1 1/2 cup tomato sauce 1.0
1 tbsp grated Parmesan cheese

Directions

Preheat oven to 350°F.
Peel eggplant and slice the long way into 8 pieces.
Mix together Olive oil, water and garlic powder.
Soak eggplant in liquid mix.
Grill eggplant till cooked on both sides.
Mix chopped basil with ricotta.
Roll eggplant with 1 Tb ricotta mixture in each.
In a casserole dish pour ½ cup tomato sauce, place each eggplant roll in a single layer on top of the sauce.
Top with the rest of the sauce, cover with sliced or shredded mozzarella cheese and sprinkle with parmesan cheese.
Bake for about 15-20 minutes till cheese is melted and hot.