Photo: Joseph Gonzalez
Eggplant InvoltiniOTHER GREAT EGGPLANT DISHES Eggplant Involtini (Gluten-Free)
8 ingredients
Makes 2-4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
664
Calories
31g
Protein
45g
Fat
34g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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 small Italian eggplants (or 1 large), cut lengthwise into 1/4-inch-thick slices
- Vegetable oil
- 16 ounces ricotta
- 1 teaspoon thyme
- ½ teaspoon salt
- 16 ounces tomato sauce
- ¼ cup milk or heavy cream
- Parmesan cheese (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes