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Eggplant Parmesan Roll-Ups

 
One serving costs about $3.65 One serving costs about $3.65

$3.65 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:77%

Spoonacular Score: 77%

 

You can never have too many Mediterranean recipes, so give Eggplant Parmesan Roll-Ups a try. This recipe serves 4. This hor d'oeuvre has 529 calories, 21g of protein, and 29g of fat per serving. For $3.65 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. Head to the store and pick up onion, bell pepper, ricotta, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 77%, this dish is pretty good. Similar recipes include Eggplant Roll-Ups, Eggplant and Zucchini Roll Ups, and Grilled Eggplant Roll-Ups.

Roll Ups can be paired with Sparkling rosé and Sparkling Wine. 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:
3 cups
3 cups olive oil
olive oil
1 large
1 large green bell pepper
green bell pepper
8 oz
8 oz brown mushrooms
brown mushrooms
1 clove
1 clove garlic
garlic
0.25 tsps
0.25 tsps dried red pepper flakes
dried red pepper flakes
14 tsps
14 tsps diced canned tomatoes
diced canned tomatoes
1.25 lb
1.25 lb eggplant
eggplant
1 cup
1 cup low fat ricotta
low fat ricotta
0.5 cups
0.5 cups shredded parmesan
shredded parmesan
3 Tbsps
3 Tbsps fresh basil
fresh basil
0.25 tsps
0.25 tsps black pepper
black pepper
6 oz
6 oz whole wheat linguine
whole wheat linguine
0.5 cups
0.5 cups onion
onion
3 cups olive oil
3 cups
olive oil
1 large green bell pepper
1 large
green bell pepper
8 oz brown mushrooms
8 oz
brown mushrooms
1 clove garlic
1 clove
garlic
0.25 tsps dried red pepper flakes
0.25 tsps
dried red pepper flakes
14 tsps diced canned tomatoes
14 tsps
diced canned tomatoes
1.25 lb eggplant
1.25 lb
eggplant
1 cup low fat ricotta
1 cup
low fat ricotta
0.5 cups shredded parmesan
0.5 cups
shredded parmesan
3 Tbsps fresh basil
3 Tbsps
fresh basil
0.25 tsps black pepper
0.25 tsps
black pepper
6 oz whole wheat linguine
6 oz
whole wheat linguine
0.5 cups onion
0.5 cups
onion

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

Preheat oven to 350F and put water for linguine on to boil. 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. 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. 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. Meanwhile, cook linguine to package directions. 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: $4.45
Ingredient
3 cups olive oil
1 large green bell pepper
8 ounces brown mushrooms
1 clove garlic
¼ teaspoons dried red pepper flakes
14 teaspoons diced canned tomatoes
1.25 pounds eggplant
1 cup low fat ricotta
½ cups shredded parmesan
3 tablespoons fresh basil
¼ teaspoons black pepper
6 ounces whole wheat linguine
½ cups onion
Price
$7.72
$0.50
$1.26
$0.07
$0.03
$0.15
$1.88
$4.37
$1.05
$0.24
$0.01
$0.36
$0.18
$17.81

Tips

Health Tips

  • 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).

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

  • 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!

Price Tips

  • 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).

  • 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.

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • 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.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • 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

  • 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.

  • 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!)

Disclaimer

Nutritional Information

Quickview
528 Calories
20g Protein
28g Total Fat
50g Carbs
43% Health Score
Limit These
Calories
528
26%

Fat
28g
44%

  Saturated Fat
9g
60%

Carbohydrates
50g
17%

  Sugar
9g
11%

Cholesterol
39mg
13%

Sodium
288mg
13%

Get Enough Of These
Protein
20g
41%

Selenium
54µg
77%

Vitamin C
39mg
48%

Manganese
0.96mg
48%

Phosphorus
388mg
39%

Calcium
326mg
33%

Vitamin B2
0.55mg
32%

Copper
0.62mg
31%

Fiber
7g
30%

Potassium
912mg
26%

Vitamin K
26µg
25%

Vitamin E
3mg
22%

Vitamin B6
0.44mg
22%

Vitamin B3
4mg
22%

Folate
72µg
18%

Zinc
2mg
18%

Magnesium
70mg
18%

Vitamin B5
1mg
17%

Vitamin A
710IU
14%

Vitamin B1
0.21mg
14%

Iron
2mg
11%

Vitamin B12
0.42µg
7%

Vitamin D
0.24µg
2%

covered percent of daily need

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