Directions:
- Preheat the oven. Trim the stalk off the eggplant and discart. Cut the eggplant lenghtways into eight thin slices and arrange in one layer on a lightly oiled baking sheet. Brush lightly with olive oil and season. Roast for 15 min until the eggplant is soft enough to roll up. Cool for 10 min.
- Mix the chopped basil and tomato paste in a bowl. Spread each eggplant slice with a little goat's cheese, then some of the sun-dried tomato paste mix, leaving a small border all around. Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out.
- Combine the breadcrumbs and the grated parmisan. Brush the eggplant rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Cover the dish with foil and cook for 5 min. Remove the foil and continue to cook for 10 min until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.6 Kcal (1384 kJ) | ||
| Calories from fat | 240.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.7g | 41% | |
|---|---|---|---|
| Cholesterol | 26.08mg | 9% | |
| Sodium | 312.85mg | 13% | |
| Potassium | 282.81mg | 6% | |
| Total Carbs | 11.34g | 4% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 12.77g | 26% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 160.7 Kcal (673 kJ) | ||
| Calories from fat | 116.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 41% | |
|---|---|---|---|
| Cholesterol | 12.68mg | 9% | |
| Sodium | 152.07mg | 13% | |
| Potassium | 137.47mg | 6% | |
| Total Carbs | 5.51g | 4% | |
| Sugars | 2.95g | 24% | |
| Dietary Fiber | 2g | 16% | |
| Protein | 6.21g | 26% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.7mg | 8% | |
| Calcium | 49mg | 10% | |
* 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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