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Eggplant Parmesan Roll-Ups

 
One serving costs about $1.89

$1.89 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre mediterranean,european,italian
spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Eggplant Parmesan Roll-Ups could satisfy your Mediterranean craving in roughly 45 minutes. For $1.89 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 436 calories, 22g of protein, and 16g of fat per serving. 2 people were impressed by this recipe. Head to the store and pick up linguine, pepper flakes, olive oil, and a few other things to make it today. To use up the black pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. Try Freezer Lasagna Roll Ups, Sausage Stuffed French Toast Roll Ups, and Easy Pepperoni Pizza Lasagna Roll Ups for similar recipes.

Sparkling rosé and Sparkling Wine are my top picks for Roll Ups. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Bellissima Sparkling rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 tsps
0.25 tsps black pepper
black pepper
8 oz
8 oz brown mushrooms
brown mushrooms
14 oz
14 oz diced canned tomatoes
diced canned tomatoes
1.25 lb
1.25 lb eggplant
eggplant
3 Tbsps
3 Tbsps fresh basil
fresh basil
1 clove
1 clove garlic
garlic
1
1  green bell pepper
green bell pepper
6 oz
6 oz whole wheat linguine
whole wheat linguine
3 tsps
3 tsps olive oil
olive oil
0.5 cups
0.5 cups onion
onion
0.5 cups
0.5 cups shredded parmesan
shredded parmesan
0.25 tsps
0.25 tsps dried red pepper flakes
dried red pepper flakes
1 cup
1 cup low fat ricotta
low fat ricotta
some
some salt
salt
0.25 tsps black pepper
0.25 tsps
black pepper
8 oz brown mushrooms
8 oz
brown mushrooms
14 oz diced canned tomatoes
14 oz
diced canned tomatoes
1.25 lb eggplant
1.25 lb
eggplant
3 Tbsps fresh basil
3 Tbsps
fresh basil
1 clove garlic
1 clove
garlic
1  green bell pepper
1
green bell pepper
6 oz whole wheat linguine
6 oz
whole wheat linguine
3 tsps olive oil
3 tsps
olive oil
0.5 cups onion
0.5 cups
onion
0.5 cups shredded parmesan
0.5 cups
shredded parmesan
0.25 tsps dried red pepper flakes
0.25 tsps
dried red pepper flakes
1 cup low fat ricotta
1 cup
low fat ricotta
some salt
some
salt

Equipment

casserole dish
casserole dish
grill pan
grill pan
sauce pan
sauce pan
grill
grill
oven
oven
casserole dish
casserole dish
grill pan
grill pan
sauce pan
sauce pan
grill
grill
oven
oven


Instructions

  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.
  4. Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices. Roll up each slice. Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.
  5. Meanwhile, cook linguine to package directions.
  6. Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.70
Ingredient
1/4 teaspoon black pepper
8 ounces brown mushrooms
14 ounces diced canned tomatoes
1 1/4 pound eggplant
3 tablespoons fresh basil
1 clove garlic
1 green bell pepper
6 ounces whole wheat linguine
3 teaspoons olive oil
1/2 cup onion
1/2 cup shredded parmesan
1/4 teaspoon dried red pepper flakes
1 cup low fat ricotta
Price
$0.01
$1.26
$0.85
$1.88
$0.24
$0.07
$0.36
$0.36
$0.14
$0.18
$1.05
$0.03
$4.37
$10.80

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
436 Calories
21g Protein
15g Total Fat
55g Carbs
47% Health Score
Limit These
Calories
436
22%

Fat
15g
24%

  Saturated Fat
7g
49%

Carbohydrates
55g
19%

  Sugar
13g
15%

Cholesterol
39mg
13%

Sodium
589mg
26%

Get Enough Of These
Protein
21g
44%

Selenium
54µg
78%

Manganese
1mg
55%

Vitamin C
38mg
46%

Phosphorus
412mg
41%

Copper
0.76mg
38%

Calcium
353mg
35%

Fiber
8g
35%

Vitamin B2
0.59mg
34%

Potassium
1133mg
32%

Vitamin B6
0.53mg
27%

Vitamin B3
5mg
27%

Magnesium
86mg
22%

Vitamin K
21µg
21%

Folate
82µg
21%

Vitamin B5
1mg
20%

Zinc
2mg
19%

Vitamin B1
0.26mg
18%

Vitamin A
844IU
17%

Iron
2mg
17%

Vitamin E
2mg
16%

Vitamin B12
0.42µg
7%

Vitamin D
0.24µg
2%

covered percent of daily need

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