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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)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cheese Stuffed Eggplant Rollups

Source: dLife

Baked eggplant stuffed with ricotta and mozzarella covered in marinara sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	143.8

Total Carbs	12.8 g

Dietary Fiber	3.7 g

Sugars	7.1 g

Total Fat	3.8 g

Saturated Fat	2.0 g

Unsaturated Fat	0.2 g

Potassium	595.4 mg

Protein	15.3 g

Sodium	799.8 mg

Dietary Exchanges 3.8 Fat, 0.9 Vegetables, 0.7 Meat, 0.2 Other Carbs, 0.0 Lean Meat

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

Directions

Season both sides of eggplant slices with salt, place on a large baking sheet and let sit 30 minutes.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Dry the eggplant with paper towels. Wash and dry the baking sheet.
Spray both sides of the eggplant with nonstick cooking spray and place bake on the baking sheet. Bake until softened, about 20 minutes.
Remove and let cool on the baking sheet for about 15 minutes.
In a large bowl, mix together the ricotta cheese, mozzarella, egg substitute, basil, nutmeg and pepper.
Place 1/4 cup of cheese mixture into each eggplant slice and roll up. Place each roll, seam side down, in the baking dish. Repeat until you have made 12 eggplant rolls.
Top with marinara sauce and bake until thoroughly heated, about 25 minutes.