Eggplant Rollatini

Health score
45%
Eggplant Rollatini
50 min.
4
670kcal

Suggestions

Eggplant Rollatini: A Delectable and Nutritious Treat!
Are you a fan of rich, cheesy pasta dishes but looking for a healthier alternative? Look no further than this mouth-watering Eggplant Rollatini! Not only is this dish packed with protein and nutrients, but it's also a perfect option for those seeking to maintain a balanced diet. With a glycemic index of 81.75 and a glycemic load of 25.32, this recipe is a smart choice for individuals monitoring their carbohydrate intake.
This Eggplant Rollatini is not just delicious but also boasts an impressive array of nutrients. It provides a whopping 670.27 kcal, with a healthy balance of fats (54.63%), carbohydrates (20.06%), and proteins (66.43%). You'll also be getting a good dose of vitamins A, C, and K, along with essential minerals like calcium, manganese, and selenium.
But wait, there's more! This recipe is also rich in flavonoids, including delphinidin, apigenin, luteolin, kaempferol, and myricetin, which are known for their antioxidant properties. And with a negative inflammation score, this dish is a winner for those looking to support their overall health and well-being.
Whether you're looking for a satisfying lunch, a main course for dinner, or a main dish to impress your guests, this Eggplant Rollatini fits the bill. It's easy to make, with only 50 minutes of preparation time, and serves four people. So why not give it a try and enjoy a guilt-free indulgence? Your taste buds and your body will thank you!

Ingredients

  •  eggs lightly beaten
  • medium eggplant sliced lengthwise
  • cup flour 
  • oz mozzarella cheese 
  • tablespoon olive oil 
  • 0.8 cup parmesan grated
  • 0.3 cup parsley 
  • servings bell pepper 
  • servings bell pepper 
  • 12 oz ricotta cheese 
  • servings salt 
  • cups pasta sauce 

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • baking pan

Directions

  1. Preheat oven to 375 degrees.
  2. Heat oil in large non-stick skillet. Season eggplant and dip in flour.
  3. Saute eggplant until golden brown. Set eggplant slices on paper towels to drain.
  4. Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
  5. Spread 1/2 cup spaghetti sauce in bottom of baking dish.
  6. Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up and place in baking dish. Continue to assemble remaining slices of eggplant. Top with remaining spaghetti sauce and top with mozzerella and 1/4 cup parmesan.
  7. Bake for 30 minutes or until bubbly.

Nutrition Facts

Calories670kcal
Protein19.17%
Fat46.11%
Carbs34.72%

Properties

Glycemic Index
81.75
Glycemic Load
25.32
Inflammation Score
-10
Nutrition Score
45.143478082574%

Flavonoids

Delphinidin
196.23mg
Apigenin
8.09mg
Luteolin
0.96mg
Kaempferol
0.09mg
Myricetin
0.56mg
Quercetin
0.44mg

Nutrients percent of daily need

Calories:670.27kcal
33.51%
Fat:35.51g
54.63%
Saturated Fat:15.95g
99.67%
Carbohydrates:60.18g
20.06%
Net Carbohydrates:46.46g
16.89%
Sugar:21.71g
24.12%
Cholesterol:119.44mg
39.81%
Sodium:1643.43mg
71.45%
Alcohol:0g
100%
Protein:33.21g
66.43%
Vitamin C:213.61mg
258.92%
Vitamin A:6605.34IU
132.11%
Vitamin K:90.32µg
86.01%
Calcium:614.23mg
61.42%
Manganese:1.13mg
56.74%
Phosphorus:565.88mg
56.59%
Fiber:13.72g
54.89%
Folate:217.02µg
54.25%
Selenium:37.28µg
53.26%
Vitamin E:7.55mg
50.33%
Vitamin B2:0.85mg
49.85%
Vitamin B6:0.91mg
45.3%
Potassium:1582.17mg
45.2%
Vitamin B3:6.84mg
34.19%
Vitamin B1:0.49mg
32.91%
Iron:5.47mg
30.38%
Magnesium:110.85mg
27.71%
Zinc:3.87mg
25.83%
Copper:0.51mg
25.39%
Vitamin B5:2.31mg
23.1%
Vitamin B12:1.26µg
20.97%
Vitamin D:0.6µg
3.98%