Summertime has arrived and so has the heat………..
Eggplant rolls are a perfect compromise on a light Italian dinner.
What you will need:
Part-skim low-fat ricotta
1 egg white
mozzarella cheese (optional)
First start by peeling the eggplant and slicing thinly, place on a baking dish and bake at 350 degrees for 20 minutes or until the eggplant is baked.
Pull the eggplant out and let cool for another 20 minutes. In a separate bowl pour in the ricotta, egg white and fresh diced basil and mix well. Place a spoonful of the ricotta onto each eggplant and roll. Place the eggplant in a baking dish and top with the marinara sauce along with the (optional) mozzarella cheese, bake once again for 20 minutes at 350 degrees.
*In the photo above you will notice I made half eggplant rolls and half lasagna rolls with whole wheat pasta. My husband likes to have options, he loved them both.
Eggplant rolls make a perfect meatless meal, this is what we ate for meatless monday, what will you eat?