Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Eggplant Parmesan Roll-Ups

 
One serving costs about $3.63 One serving costs about $3.63

$3.63 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,Italian,European
spoonacular Score:82%

Spoonacular Score: 82%

 

Eggplant Parmesan Roll-Ups might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 669 calories, 21g of protein, and 45g of fat. For $3.63 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have olive oil, basil, garlic, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mediterranean food. 2 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Eggplant Roll-Ups, Grilled Eggplant Roll-Ups, and Eggplant and Mozzarella Roll-Ups.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. 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 Viva Diva Moscato Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Viva Diva Moscato Prosecco

Elegant floral bouquet with hints of fresh cut bread and peach comring to the fore.

» 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 ounces
8 ounces 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 cup
0.5 cup shredded parmesan
shredded parmesan
3 Tbsps
3 Tbsps fresh basil
fresh basil
0.25 tsps
0.25 tsps black pepper
black pepper
6 ounces
6 ounces whole wheat linguine
whole wheat linguine
0.5 cup
0.5 cup onion
onion
3 cups olive oil
3 cups
olive oil
1 large green bell pepper
1 large
green bell pepper
8 ounces brown mushrooms
8 ounces
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 cup shredded parmesan
0.5 cup
shredded parmesan
3 Tbsps fresh basil
3 Tbsps
fresh basil
0.25 tsps black pepper
0.25 tsps
black pepper
6 ounces whole wheat linguine
6 ounces
whole wheat linguine
0.5 cup onion
0.5 cup
onion
Widget by spoonacular.com

Equipment

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


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: $3.65
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
$1.14
$1.05
$0.24
$0.01
$0.36
$0.18
$14.59
Widget by spoonacular.com

Nutritional Information

Quickview
528k Calories
20g Protein
28g Total Fat
50g Carbs
43% Health Score
Limit These
Calories
528k
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 B3
4mg
22%

Vitamin B6
0.44mg
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

Related Recipes