A blog by ordinary people about living an extraordinary life

Eggplant rollatini

Every so often we make a dinner that makes us say “wow, you would not know that this meal is healthy.”  This week, we tried an eggplant recipe, and I have to say, you would not know it is from Weight Watchers (you can find the recipe here:  The fresh basil is definitely a great ingredient to use, and I used roasted garlic in place of just a clove of garlic.

Ingredients for the sauce

  • clove of roasted garlic
  • 2 cups of canned crushed tomatoes
  • 10 leaves of basil, torn
  • salt and pepper

To make the sauce, in a pan over medium heat, warm up the garlic.  Then add the crushed tomato and bring to a low simmer.  Season with salt and pepper.  Simmer for 10 minutes, remove from heat.  Stir in the basil.

Ingredients for the filling

  • 1/2 a medium onion, chopped
  • 1 zucchini, diced
  • 1 clove of roasted garlic
  • 1/2 cup of part-skim ricotta cheese
  • 1/2 cup of fresh parsley, chopped
  • 2 tablespoons of basil, chopped
  • 2 tablespoons of Parmesan cheese, grated
  • 1 large egg
  • salt and pepper

Saute the onion, zucchini and garlic over medium heat for about 10 minutes.  Allow to cool.  In a bowl, combine ricotta and Parmesan.  Stir in parsley and basil.  Stir in the sautéed onions, zucchini and garlic.  Add the egg.  Season with salt and pepper.

Putting it all together

Slice 2 eggplants lengthwise into 16 slices.  Line the eggplant on a cookie sheet and bake at 400F for 5 minutes per side, until slightly browned.

In a large baking dish, add 2-3 spoonfuls of sauce to slightly cover the bottom of the dish.  Once the eggplant has cooled, add a spoonful of filling to each eggplant slice.  Roll up and place seam side down in the baking dish.  Top with additional sauce and 1 tablespoon of Parmesan cheese.  Bake for 15 minutes, until sauce is starting to bubble and cheese is slightly browned.


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This entry was posted on September 27, 2012 by in Healthy living, Menus, Peter Waterman's posts.
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