Eggplant Parmesan Roll-Ups

Health score
40%
Eggplant Parmesan Roll-Ups
45 min.
4
671kcal
15.29%sweetness
50.81%saltiness
17.07%sourness
19.04%bitterness
25.28%savoriness
100%fattiness
100%spiciness

Ingredients

  • cups olive oil divided ()
  • large bell pepper green chopped
  • ounces crimini mushrooms sliced
  • clove garlic 
  • 0.3 teaspoon pepper dried red hot
  • 14 teaspoons tomatoes diced canned
  • 1.3 lb eggplant 
  • cup ricotta cheese low-fat
  • 0.5 cup parmesan shredded
  • tablespoons basil fresh finely chopped
  • tablespoons basil fresh finely chopped
  • 0.3 teaspoon pepper black
  • ounces pasta whole wheat
  • 0.5 cup onion chopped

Equipment

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

Directions

  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.
  3. Add garlic and red pepper flakes and continue to cook another 30 seconds.
  4. Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
  5. Grill eggplant while sauce cooks.
  6. Heat grill pan over high heat until hot. Peel skin from eggplant and discard.
  7. 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.
  8. Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices.
  9. Roll up each slice.
  10. Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.
  11. Meanwhile, cook linguine to package directions.
  12. Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.

Nutrition Facts

Calories671kcal
Protein12.08%
Fat58.86%
Carbs29.06%

Properties

Glycemic Index
91.25
Glycemic Load
15.25
Inflammation Score
-8
Nutrition Score
26.217391304348%

Flavonoids

Delphinidin
121.46mg
Apigenin
0.15mg
Luteolin
2.13mg
Isorhamnetin
1mg
Kaempferol
0.16mg
Myricetin
0.02mg
Quercetin
5.12mg

Taste

Sweetness:
15.29%
Saltiness:
50.81%
Sourness:
17.07%
Bitterness:
19.04%
Savoriness:
25.28%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:670.58kcal
33.53%
Fat:44.79g
68.9%
Saturated Fat:11.88g
74.26%
Carbohydrates:49.74g
16.58%
Net Carbohydrates:42.44g
15.43%
Sugar:9.65g
10.72%
Cholesterol:40.12mg
13.37%
Sodium:290.79mg
12.64%
Protein:20.68g
41.36%
Selenium:54.11µg
77.3%
Vitamin C:39.94mg
48.41%
Manganese:0.96mg
47.98%
Vitamin K:41.82µg
39.83%
Phosphorus:387.82mg
38.78%
Vitamin E:5.59mg
37.24%
Calcium:330.24mg
33.02%
Vitamin B2:0.55mg
32.3%
Copper:0.6mg
30.08%
Fiber:7.3g
29.21%
Potassium:899.71mg
25.71%
Vitamin B6:0.43mg
21.59%
Vitamin B3:4.29mg
21.43%
Folate:72.73µg
18.18%
Zinc:2.66mg
17.76%
Magnesium:70.31mg
17.58%
Vitamin B5:1.72mg
17.2%
Vitamin A:774.47IU
15.49%
Vitamin B1:0.2mg
13.58%
Iron:2.12mg
11.75%
Vitamin B12:0.42µg
6.96%
Vitamin D:0.24µg
1.62%
Source:Foodista