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    Eggplant Rollatini ww

    Source of Recipe


    weight watchers magazine


    List of Ingredients


    • 1/2 c fat-free ricotta cheese
    • 1/2c shredded fat-free mozzarella cheese
    • 2 T minced fresh chives
    • 4 T grated fat-free Parmesan topping
    • 8 slices Grilled Eggplant halved lengthwise
    • Grilled eggplant.............. 1 point
    • 3 medium eggeplants, peeled and cut lengthwise 1/4" slices
    • 2 T olive oil
    • 1/2 t. salt
    • 1/2 t. freshly ground pepper
    • 1 med. clove garlic, minced (optional)


    Instructions


    1. Preheat oven to 350. Spray a 1 qt. shallow baking dish with nonstick spray.Combine the ricotta, mozzarella, chives and 2 tablespoons of the parmesan in a bowl.Place a 2 tablespoon dab of the cheese mixture on the bottom third of each eggplant slice. Roll up to enclose the filling and place seam side down in the baking dish. Repeat to make 16 rolls.Cover with foil and bake until the cheese melts, about 20 minutes; remove the foil, sprinkle rollatini with the remaining 2 tablespoons fo Parmesan and continue baking until lightly crisped along the edges, with the cheese oozing out, about 10 minutes more. Let stand 5 minutes before serving.3-4 rolls per serving116 cal3g. fatI think I might like this with a fat free marinara sauce.

    2. Grilled eggplant................Lightly oil grill rack with vegetable oil.Brush eggplant on both slides with the olive oil and sprinkle with salt and pepper. Grill in batches, turning once, until tender and well scored with grill marks, 3-4 minutes per side.Use this for eggplant rollatini and Easiest Eggplant Parmiigiana.



 

 

 


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