Photo: Joseph Gonzalez
Eggplant Rollatini
12 ingredients
15 min + 20 min
6
openrecipes
Tender eggplant and prosciutto wrapped around herb-spiced ricotta and chopped spinach.
Estimated Nutrition (whole recipe, rough)
602
Calories
21g
Protein
25g
Fat
70g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole FOR THE EGGPLANT:
- 1 teaspoon Large Eggplant
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- ½ jars Garlic Powder
- 4 ounces, weight (24 Oz. Size) Pasta Sauce
- 30 ounces, weight Sliced Prosciutto
- 1 teaspoon Olive Oil Cooking Spray
- 1 teaspoon FOR THE FILLING:
- 1 teaspoon Ricotta Cheese
- 1 teaspoon Garlic Powder
- 2 cups Onion Powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes