Weight Watchers Eggplant Rollatini Recipe

Lighter Eggplant Parmesan (No Frying, No …

WEBJul 30, 2019 · You can prep Eggplant Parmesan 24 hours in advance before baking. Prepare and refrigerate, tightly wrapping with foil. To …

1. Start by making the sauce if you don't have any already made.
2. Preheat oven to 450°F. Spray 2 sheet pans with oil.
3. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
4. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

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Eggplant Rollatini Slender Kitchen

WEBApr 25, 2024 · To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue …

1. Preheat the oven to 400 degrees. Chop the eggplant lengthwise into planks, about 1/4 inch thick.
2. Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel.
3. Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.
4. While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.

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Eggplant Rollatini with TomatoBasil Sauce Healthy Recipes WW …

WEBAdd egg, salt and pepper; stir to combine. To make rollatini, reduce oven to 400ºF. Spoon 3 tablespoons of sauce in bottom of an 8- X 8-inch glass or nonstick metal baking dish …

1. Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
2. Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray. Bake, flipping once, until golden brown, about 10 minutes per side. Remove from oven and set aside.
3. To make sauce, place oil in a medium saucepan over medium-high heat. Add sliced garlic; sauté until it begins to brown, about 1 to 2 minutes. Add crushed tomatoes; stir to combine and reduce heat to low. Add torn basil, stir to combine and simmer for 10 minutes. Cover, remove from heat and set aside.
4. To make filling, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and zucchini; sauté until onion starts to brown, about 5 minutes. Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool. In another small bowl, combine ricotta, parsley, chopped basil, and 2 tablespoons of Parmesan; stir to combine. Add cooled onion mixture; stir to combine. Add egg, salt and pepper; stir to combine.

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