What’s For Dinner Tonight? Eggplant Rollantini Goes Light!

Hey KS Fans,

I am a huge fan of eggplant, tomato sauce and lots of cheese – yet most of the time it is in a dish that is very high in calories and very heavy to eat – that when I finish my portion –I am stuffed and feeling regretful of eating so unhealthy and fattening.

So, when I had my café I came up with this eggplant rollantini dish – but I admit in the store we usually layered a ton of cheese and did not always use skim ricotta cheese. (and no we never called it a healthy version for those who are wondering)

But at home when I am making this dish – I make it light using cheese that is low fat and baking the eggplant instead of frying it. I also don’t layer cheese on top of the eggplant – but keep it bare and just eat it with some yummy tomato sauce.

This dish is very satisfying and really easy on the stomach –  It is my eggplant rollantni done light – but the taste is huge and delicious.

Happy Cooking

Sarah

I also included another great eggplant recipe that I make all the time – it is a sandwich of sorts. I love serving it as an appetizer to a great dairy meal! – It is the perfect dish to make for dinner during the 9 days.

Eggplant Rollantini Done Light

Ingredients:

For the Eggplant:

• 1 medium eggplant sliced into thin strips (about ½ inch wide)
• 2 tbsp. extra virgin olive oil
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. kosher salt
• 1 tsp. black pepper

For Filling

• 2 cups skim ricotta cheese (can substitute 1 cup cottage cheese and 1 cup farmer cheese)
• ¼ cup skim shredded mozzarella
• 1tsp. oregano
• 1 tsp. basil
• 1 tsp. garlic powder
• 1tsp. parsley
• 1.5 tsp. kosher salt
• 1 tsp. black pepper

For Tomato Sauce

• 3 cups crushed tomatoes
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. cumin
• 1 tsp. cilantro
• 1 tsp. garlic powder
• 1 package splenda
• Kosher salt & black pepper to taste

In a small bowl add the olive oil and all the spices for the eggplant. –

Take your slice eggplants and sprinkle a little kosher salt and pepper on them. On a large cookie sheet – brush generously onto the tray a coating of your olive oil mixture. Then lay your eggplant on the tray and brush the tops with the olive oil mixture.

Bake in oven that has been pre-heated to 375 – for about 15 minutes – till eggplants have softened and cooked thru.

While eggplants are cooking – in a large mixing bowl – mix all your filling ingredients together. In another mixing bowl – mix all your tomato sauce ingredients together.

When eggplants have finished cooking and have cooled slightly. One at a time – place a dollop of filling mixture on one end of the eggplant and roll. Repeat with remaining eggplants.

In a baking pan – ladel out most of the  tomato sauce onto the bottom of the pan. Place eggplants rolls seem down into the tomato sauced pan. You can pour more sauce on top of eggplants at this point or you can reserve the sauce for when serving.

Bake in oven for another 15 minutes. Serve with remainder sauce .

Healthy NO-Fry -Eggplant Sandwiches

Ingredients

• 1/2 cup whole wheat flour
• 2 large eggs, beaten
• 1 cup panko crumbs
• 1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds
• kosher salt
• 4 leaves romaine lettuce, torn in half
• 2 medium beefsteak or other tomatoes (about 1 pound), sliced
• 1/2 cup fresh basil leaves
• 4 ounces of fresh goat cheese or feta cheese (or any cheese you desire)

Directions

1. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
2. Using about 2 tbsp. of olive oil  -lightly brush the tops and bottoms of the eggplant. Or you can lightly spray them with non-stick olive oil spray.
3. Place in a 9×13 tray that has been sprayed generously with non-stick spray.. Cook half the eggplant until golden brown and crisp, 5-6 minutes per side; transfer to a paper towel–lined plate.  Sprinkle the hot eggplant with ½ teaspoon salt.
4. Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 “sandwiches,” with the eggplant on the top and bottom of each stack.