This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
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 325°F.
Place the mozzarella in a small bowl. Add the basil and pepper.
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.
Serving size: about 2 cups
|Calories 317||Calories from Fat 160|
|% Daily Value|
|Total Fat 18g||27%|
|Saturated Fat 9g||34%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 20g||10%|
|Dietary Fiber 9g||28%|
|Vitamin A 10%||Vitamin C 29%|
|Calcium 65%||Iron 8%|
|Vitamin K 15 mcg||Potassium 821 mg|
|Magnesium 65 mg|