Grilled Eggplant Roll-Ups

Health score
6%
Grilled Eggplant Roll-Ups
80 min.
4
234kcal

Suggestions


Are you looking for a delightful appetizer that will impress your guests and tantalize your taste buds? Look no further than these Grilled Eggplant Roll-Ups! This dish is not only visually stunning but also packed with flavor and nutrition. With a preparation time of just 80 minutes, you can create a gourmet experience right in your own kitchen.

Japanese eggplants, known for their tender texture and mild flavor, serve as the perfect canvas for a rich and creamy filling made from ricotta and Parmigiano-Reggiano cheese. The addition of fresh parsley adds a burst of color and freshness, while the subtle crunch of Progresso® plain bread crumbs provides a delightful contrast to the smooth filling. Each roll-up is grilled to perfection, giving it those beautiful char marks that enhance both the presentation and the taste.

Whether you're hosting a dinner party, enjoying a casual gathering, or simply indulging in a snack, these Grilled Eggplant Roll-Ups are versatile enough to fit any occasion. They can be served warm from the oven or at room temperature, making them an ideal choice for antipasti platters or as a starter. With only 234 calories per serving, you can savor this delicious dish without any guilt. Get ready to impress your family and friends with this exquisite recipe that celebrates the flavors of fresh ingredients!

Ingredients

  • teaspoons breadcrumbs plain progresso®
  • 20 oz eggplant cut lengthwise into 1/4-inch slices
  • tablespoon kosher salt (coarse)
  • tablespoons olive oil extra virgin extra-virgin
  • 0.3 cup parmesan grated
  • tablespoons parsley fresh italian coarsely chopped (flat-leaf)
  • cup ricotta cheese 

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • pot
  • sieve
  • grill
  • stove
  • colander
  • grill pan

Directions

  1. Place colander or strainer over bowl. Lightly sprinkle salt on each eggplant slice; place slices in colander. Set small plate on top of slices.
  2. Place small pot of water on top of plate to weigh down eggplant slices and extract excess moisture and bitterness.
  3. Let stand about 30 minutes.
  4. Remove eggplant slices from colander. Pat dry with clean cloth towels to remove any excess salt and moisture.
  5. Spray 10x10-inch grill pan with cooking spray.
  6. Heat pan on stove over medium-high heat.
  7. Place eggplant slices in grill pan; cook 2 to 3 minutes on each side or until eggplant slices are tender and have grill marks.
  8. Place slices in silicone-lined pan.
  9. Heat oven to 350°F. Line 17x12-inch half-sheet pan with silicone baking mat or parchment paper.
  10. In medium bowl, mix ricotta cheese, Parmigiano-Reggiano cheese, parsley, bread crumbs and 1 tablespoon of the olive oil until combined.
  11. At one end of each eggplant slice, place 2 to 3 teaspoons cheese filling. Gently roll up each eggplant slice to enclose filling.
  12. Drizzle roll-ups with remaining olive oil.
  13. Bake about 10 minutes or until filling is warm.

Nutrition Facts

Calories234kcal
Protein17.91%
Fat63.4%
Carbs18.69%

Properties

Glycemic Index
29
Glycemic Load
1.81
Inflammation Score
-6
Nutrition Score
10.883478361627%

Flavonoids

Delphinidin
121.46mg
Apigenin
4.32mg
Luteolin
0.03mg
Kaempferol
0.03mg
Myricetin
0.3mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:234.37kcal
11.72%
Fat:16.99g
26.13%
Saturated Fat:7.2g
44.98%
Carbohydrates:11.27g
3.76%
Net Carbohydrates:6.9g
2.51%
Sugar:5.3g
5.89%
Cholesterol:35.87mg
11.96%
Sodium:1907.73mg
82.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.8g
21.6%
Vitamin K:42.83µg
40.79%
Calcium:220.84mg
22.08%
Phosphorus:178.16mg
17.82%
Manganese:0.35mg
17.54%
Fiber:4.36g
17.45%
Selenium:11.08µg
15.83%
Vitamin B2:0.2mg
11.77%
Potassium:408.92mg
11.68%
Folate:43.17µg
10.79%
Vitamin A:525.79IU
10.52%
Vitamin E:1.53mg
10.21%
Zinc:1.16mg
7.72%
Magnesium:30.89mg
7.72%
Vitamin B6:0.15mg
7.72%
Vitamin C:5.78mg
7%
Copper:0.14mg
6.84%
Vitamin B5:0.57mg
5.72%
Vitamin B3:1.09mg
5.47%
Vitamin B1:0.08mg
5.14%
Vitamin B12:0.29µg
4.82%
Iron:0.84mg
4.66%
Vitamin D:0.16µg
1.03%