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Recipes - Eggplant Rollups

Recipe Name

Eggplant Rollups

Submitted by Louise
Recipe Description Adapted from a 1985 Family Circle recipe to lower the carbs and make it more diabetic-friendly
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
clovesgarlic minced
1
cupoil, canola or olive
2
cans (28 fl oz)tomatoes canned, crushed with puree
1
cuptomato sauce - 8 oz can
1/2
teaspoonsalt
1/2
teaspoonblack pepper
2
cupsAlmond Flour
1
cupall-purpose flour
4
largeeggs
1/4
cupmilk
2
eggplant, peeled (yield from 1-1/4 lb)Eggplant
30
ouncesricotta cheese
1
cup, shreddedCheese, mozzarella, 8 oz package
1/2
cupgrated parmesan
2
cupsparsley, fresh, chopped
8
ouncesshredded mozzarella cheese
Steps
Sequence Step
1In large saucepan, sautee garlic in 1 tbsp oil until golden brown (about 4 min) Working in batches, combine tomatoes, sauce, salt and pepper in blender/processor until smooth. Pour into saucepan and bring to boil. Reduce heat and simmer partially covered for 30 minutes. Set aside
2Combine almond flour and regular flour in large shallow pan. Beat eggs and milk in large bowl. Slice pared eggplant lengthwise into 1/8 inch slices. Dip into egg mixture and lightly coat with flour mixture. Set on wax paper.
3Working in batches, and using about 3 tbsp oil per batch, saute eggplant slices in large skillet until golden (about 1 min per side). Drain of paper toweling
4Combine cheeses and parley in small bowl; mix well. Spread 2 to 3 tbsp of cheese mix onto eggplant slice and roll-up, jelly roll fashion. Spread 1 cup of tomato sauce prepared earlier over bottom of each of 2 baking dishes. Arrange rolls, seam side down in single layer over the sauce. Spoon remaining sauce over the rolls, reserving any extra sauce to pass around with servings.
5Bake, covered, in 450 F oven for 30 minutes or until sauce is bubbling hot. Garnish with parley as desired.






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