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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.

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. 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 Medici Ermete Concerto Lambrusco Reggiano with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Medici Ermete Concerto Lambrusco Reggiano

Intensely ruby red with pleasant aromas that are persistent and fruity. Dry but fruity at the same time. Soft and fresh on the palate.

» 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 red dried pepper flakes
red dried 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
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 red dried pepper flakes
0.25 tsps
red dried 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
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

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: $3.69
Ingredient
3 cups olive oil
1 large green bell pepper
8 ounces brown mushrooms
1 clove garlic
¼ teaspoons red dried pepper flakes
14 teaspoons diced canned tomatoes
1.25 pounds eggplant
1 cup low fat ricotta
½ cups shredded parmesan
3 tablespoons fresh basil
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
$0.09
$1.88
$1.15
$1.05
$0.24
$0.24
$0.01
$0.36
$0.18
$14.77

Nutritional Information

Quickview
670 Calories
20g Protein
44g Total Fat
49g Carbs
40% Health Score
Limit These
Calories
670k
34%

Fat
44g
69%

  Saturated Fat
11g
74%

Carbohydrates
49g
17%

  Sugar
9g
11%

Cholesterol
40mg
13%

Sodium
290mg
13%

Get Enough Of These
Protein
20g
41%

Selenium
54µg
77%

Vitamin C
39mg
48%

Manganese
0.96mg
48%

Vitamin K
41µg
40%

Phosphorus
387mg
39%

Vitamin E
5mg
37%

Calcium
330mg
33%

Vitamin B2
0.55mg
32%

Copper
0.6mg
30%

Fiber
7g
29%

Potassium
899mg
26%

Vitamin B6
0.43mg
22%

Vitamin B3
4mg
21%

Folate
72µg
18%

Zinc
2mg
18%

Magnesium
70mg
18%

Vitamin B5
1mg
17%

Vitamin A
774IU
15%

Vitamin B1
0.2mg
14%

Iron
2mg
12%

Vitamin B12
0.42µg
7%

Vitamin D
0.24µg
2%

covered percent of daily need

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