Directions:
- Place the eggplant slices in a colander or on a plate and sprinkle liberally with salt. Set aside for 10-15 minutes to extract the bitter juices. Turn the slices over and repeat. Rinse thoroughly under cold running water and drain on paper towels.
- Heat the olive oil in a large skillet and add the garlic. Add the eggplant slices a few at a time and pan-fry lightly on both sides over medium heat. Drain them on paper towels.
- Spread the pesto on one side of the eggplant slices. Top with the grated mozzarella and sprinkle with the torn basil leaves. Season to taste with salt and pepper. Roll up the slices and secure with wooden toothpicks.
- Lightly brush an ovenproof dish with a little olive oil and arrange the eggplant rolls in it. Place in a preheated oven, 350 degrees F, and bake for 8-10 minutes.
- Transfer the eggplant rolls to a warmed serving plate. Sprinkle with fresh basil leaves and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.1 Kcal (1223 kJ) | ||
| Calories from fat | 224.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.91g | 38% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 2% | |
| Sodium | 108.31mg | 5% | |
| Potassium | 557.31mg | 12% | |
| Total Carbs | 14.73g | 5% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 7.18g | 29% | |
| Protein | 5g | 10% | |
| Vitamin C | 5.7mg | 10% | |
| Calcium | 109.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 111.47 Kcal (467 kJ) | ||
| Calories from fat | 85.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 38% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 2% | |
| Sodium | 41.33mg | 5% | |
| Potassium | 212.67mg | 12% | |
| Total Carbs | 5.62g | 5% | |
| Sugars | 3.55g | 37% | |
| Dietary Fiber | 2.74g | 29% | |
| Protein | 1.91g | 10% | |
| Vitamin C | 2.2mg | 10% | |
| Calcium | 41.7mg | 11% | |
* 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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