Eggplant parmesan roll-ups
Eggplant Parmesan Roll-Ups are a Mediterranean dish that serves 4 and covers 25% of your daily requirements of vitamins and minerals. This recipe is best for fans of Mediterranean food and is great for special occasions or gatherings.
Ingredients
olive oil
3 cups
green bell pepper
1 large
cremini mushrooms
8 ounces
garlic
1 clove
red pepper flakes
0.25 tsps
canned diced tomatoes
14 tsps
eggplant
1.25 lb
ricotta salata
1 cup
parmigiano reggiano
0.5 cup
fresh basil
3 Tbsps
black pepper
0.25 tsps
linguine
6 ounces
onion
0.5 cup
Method
- Preheat oven to 350F and put water for linguine on to boil.
- Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender.
- Add garlic and red pepper flakes and continue to cook another 30 seconds.
- Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
- Grill eggplant while sauce cooks.
- Heat grill pan over high heat until hot. Peel skin from eggplant and discard.
- Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray.
- Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices.
- Roll up each slice.
- Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.
- Meanwhile, cook linguine to package directions.
- Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.
Nutrition:
Carbs
49 g
Fat
44 g
Protein
20 g
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