Eggplant Parmesan Roll-Ups

FOODISTA
14Ingredients
70Minutes
1650Calories

Ingredients

US|METRIC
  • 3 cups olive oil (teaspoons, divided)
  • 1 green pepper (large, chopped)
  • 8 ounces brown mushrooms (sliced)
  • 1 clove garlic
  • 1/4 teaspoon hot red pepper flakes (dried)
  • 14 teaspoons diced tomatoes
  • 1 salt
  • 1 1/4 pounds eggplant
  • 1 cup low fat ricotta
  • 1/2 cup Parmesan (shredded)
  • 3 tablespoons fresh basil (finely chopped)
  • 1/4 teaspoon black pepper
  • 6 ounces whole wheat linguine
  • 1/2 cup onion (chopped)
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    Directions

    1. Preheat oven to 350F and put water for linguine on to boil.
    2. 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.
    3. 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.
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    NutritionView More

    1650Calories
    Sodium19% DV460mg
    Fat266% DV173g
    Protein29% DV15g
    Carbs6% DV17g
    Fiber24% DV6g
    Calories1650Calories from Fat1560
    % DAILY VALUE
    Total Fat173g266%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol40mg13%
    Sodium460mg19%
    Potassium790mg23%
    Protein15g29%
    Calories from Fat1560
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A15%
    Vitamin C50%
    Calcium30%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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