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Ingredients
US|METRIC
5 SERVINGS
- 10 slices canadian bacon (about 1/8-inch thick, about 10 ounces)
- 1 eggplant (large, about 1 1/2 pounds)
- 4 Tbsp. vegetable oil
- 2 Tbsp. flour
- 1 1/2 cups milk
- 1 dash pepper
- 1 dash nutmeg
- 1 cup ricotta cheese (part-skim)
- 2 Tbsp. parsley (chopped)
- 3 Tbsp. Parmesan cheese (grated)
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Directions
- Wash eggplant; pare if desired; cut off stem and blossom end. Cut lengthwise into 10 thin slices. Brush slices lightly with oil and saute a few at a time in a 10-inch frypan until tender. Set aside.
- Measure 1 tablespoon of oil into frypan; stir in flour, add milk; cook and stir until mixture boils and thickens. Season with pepper and nutmeg. Combine ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice. Lap on small eggplant slice over a larger slice. Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around cheese and place seam-side-down in an 11x7-inch baking dish. Pour sauce over eggplant rollups. Sprinkle with cheese. Bake in a 375 degree F. oven for 30 minutes or until heated through.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol45mg15% |
| Sodium380mg16% |
| Potassium540mg15% |
| Protein15g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C8% |
| Calcium30% |
| Iron4% |
* 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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