MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."
-Mario Batali, Chef

The refrigerator light goes on...

This was inspired by a dish that I had in an Italian restaurant. Truthfully, that one was not so good. It was too heavy on the cheese and not enough eggplant as you might expect. This version balances the three main ingredients cheese, eggplant and tomato sauce and paired with a slice of bread to sop up all of the sauce, makes for a delicious and filling meal.

You should make your own tomato sauce using one of these recipes: Tomato Sauce from Fresh Tomatoes, Tomato Sauce from Canned Tomatoes, or Low Acid Tomato Sauce. It takes about 10 minutes to chop the onions and garlic and get the sauce started simmering.

If you're in a hurry and want to use a canned sauce, Eden Organic Spaghetti Sauce is a good choice.

Chiffonade

In French this means "made of rags," so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. 


 

Eggplant Involtini



Servings = 2 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Makes great leftovers. Reheat gently.

1 large eggplant (cut into 1/4 inch slices lengthwise)
spray olive oil
4 ounces fresh mozzarella (cut into 1/4 inch dice)
2 Tbsp fresh basil leaves (chiffonade)
fresh ground black pepper (to taste)
2 cups tomato sauce
1 ounce Parmigiano-Reggiano (grated)

Place a large skillet over medium high heat.

Spray the pan liberally with oil.

When the pan is hot add the sliced eggplant. Cook on one side for about 8 to 10 minutes until lightly browned.

Spray the top of the eggplant slices and turn. Cook for another 8 to 10 minutes. Remove to a paper towel.

Preheat the oven to 325F.

Place the mozzarella in a small bowl. Add the basil and pepper.

Toss well.

Place about 2 tablespoons of the mozzarella mixture on one end of each of the slices of eggplant.

Roll the eggplant around the cheese and place the roll in an oven proof dish. (Using two individual shallow bowls or au gratin dishes one for each portion - is ideal.)

Cover the eggplant rolls with tomato sauce.

Place the dish(es) in the oven and cook for about 20 minutes.

Top with the parmesan and cook for another two minutes.

Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 2

.

Amount Per Serving

Calories 317 Calories from Fat 160
  % Daily Value
Total Fat 18g 27%
    Saturated Fat 9g 34%
    Monounsaturated Fat 7g  
    Trans Fat 0g  
Cholesterol 46mg 15%
Sodium 624mg 26%
Total Carbohydrates 20g 10%
    Dietary Fiber 9g 28%
    Sugars 9g  
Protein 22g  
Vitamin A 10% Vitamin C 29%
Calcium 65% Iron 8%
Vitamin K 15 mcg Potassium 821 mg
Magnesium 65 mg