3 Serves
49 Mins
Preheat your oven to 190°C.
Using a chef's knife, trim the ends of the eggplant and slice it lengthwise into approximately 1/2-inch thick strips.
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Vitamin E
1 mg / 15 mgVitamin K
169 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
1324 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
982 mg / 1,250 mgPotassium
756 mg / 4,700 mgSodium
1792 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
12 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat a grill pan over medium-high heat. Grill the eggplant slices for a few minutes per side until softened, then season lightly with salt and pepper.
In a small bowl, whisk together the ricotta cheese, egg, fresh parsley, and grated Romano cheese. Season the mixture with black pepper.
Spread a thin layer of marinara sauce into a casserole dish. Spoon the ricotta mixture onto each grilled eggplant slice, roll them up tightly, and arrange them in the prepared dish.
Top the rolls with the remaining sauce and sprinkle with shredded mozzarella cheese. Bake for approximately 20 minutes until the cheese is melted, bubbly, and lightly golden.
25
g95
g20
g
Yemeni
