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Cheese Stuffed Eggplant Rollups
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 Meat , 1/2 Other Carbs
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  Salt Substitute, Cardia Salt
15 oz  fat free ricotta cheese
1 cup  part skim shredded mozzarella
0 1/4 cup  liquid egg substitute
0 1/4 cup  fresh basil
0 1/2 tsp  ground nutmeg
0 1/2 tsp  black pepper
1 1/2 cup  low sodium marinara sauce
  1. Season both sides of eggplant slices with salt, place on a large baking sheet and let sit 30 minutes.
  2. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
  3. Dry the eggplant with paper towels. Wash and dry the baking sheet.
  4. Spray both sides of the eggplant with nonstick cooking spray and place bake on the baking sheet. Bake until softened, about 20 minutes.
  5. Remove and let cool on the baking sheet for about 15 minutes.
  6. In a large bowl, mix together the ricotta cheese, mozzarella, egg substitute, basil, nutmeg and pepper.
  7. 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.
  8. Top with marinara sauce and bake until thoroughly heated, about 25 minutes.

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