Directions:
- Slice eggplants lengthwise into 1/4-inch-thick slices. Microwave eggplant slices 5 to 6 minutes, or until tender. Drain tender slices in a colander. Dry slices in a single layer between 2 clean dish towels; press to squeeze out all remaining moisture.
- To make the filling, combine 1 1/2 cups mozzarella, cottage cheese, breadcrumbs, Parmesan and basil in a large bowl. Stir to thoroughly combine. Then spoon a scant 1/3 cup of filling onto each dry eggplant slice. Roll up gently. Place eggplant rolls, seam side down, into a 13-by-9-inch pan coated with cooking spray. Cover rolls with spaghetti sauce and sprinkle with remaining 1/2 cup of mozzarella. Bake in a 350 degree oven for 30 to 35 minutes, or until hot and bubbly. Allow to stand for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.96 Kcal (1549 kJ) | ||
| Calories from fat | 47.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 32.96mg | 11% | |
| Sodium | 1167.46mg | 49% | |
| Potassium | 834.68mg | 18% | |
| Total Carbs | 39.23g | 13% | |
| Sugars | 17.69g | 71% | |
| Dietary Fiber | 10.21g | 41% | |
| Protein | 41.75g | 83% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 763.2mg | 76% | |
| Amount Per 100 g | |||
| Calories | 70.42 Kcal (295 kJ) | ||
| Calories from fat | 9.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 8% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 11% | |
| Sodium | 222.21mg | 49% | |
| Potassium | 158.87mg | 18% | |
| Total Carbs | 7.47g | 13% | |
| Sugars | 3.37g | 71% | |
| Dietary Fiber | 1.94g | 41% | |
| Protein | 7.95g | 83% | |
| Vitamin C | 1.9mg | 16% | |
| Iron | 0.2mg | 7% | |
| Calcium | 145.3mg | 76% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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