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Renee Collins: "Added 1 Tbsp of Italian seasoning to filling" Read More
10Ingredients
105Minutes
330Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Italian eggplants (medium, cut lengthwise into 10, 1/4-inch thick slices, 21 oz total when sliced)
- kosher salt
- black pepper
- 1 1/2 cups marinara sauce (quick)
- 1 large egg
- 1/2 cup part-skim ricotta cheese
- 1/2 cup Pecorino Romano cheese (grated, plus more for serving)
- 8 oz. frozen spinach (heated through and squeezed well)
- 1 garlic clove (minced)
- 1 cup mozzarella (shredded part-skim, Polly-O)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium970mg40% |
| Potassium930mg27% |
| Protein22g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber10g40% |
| Sugars12g |
| Vitamin A130% |
| Vitamin C15% |
| Calcium50% |
| Iron15% |
* 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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Reviews(6)
ROY RAMKHALLAWAN 6 years ago
not a thing i would change. really simple to make. i would rather make and eat this dish than eggplant parmesan or lasagna.
Dierks 6 years ago
Recipe turned out great! I used my mandolin as suggested and baked the eggplant slices for 8 minutes- perfect for rolling.
k f. 6 years ago
Takes a little bit of time to make, but worth it in the end. I didn't have Romano cheese so I substituted Parmesan, but still wonderful served with pasta.