Directions:
- In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
- Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
- TOMATO SAUCE:
- In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.
- Yield: about 2 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1280.09 Kcal (5359 kJ) | ||
| Calories from fat | 769.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.51g | 132% | |
|---|---|---|---|
| Cholesterol | 115.64mg | 39% | |
| Sodium | 1267.4mg | 53% | |
| Potassium | 4968.68mg | 106% | |
| Total Carbs | 91.16g | 30% | |
| Sugars | 42.55g | 170% | |
| Dietary Fiber | 32.7g | 131% | |
| Protein | 51.99g | 104% | |
| Vitamin C | 159.7mg | 266% | |
| Iron | 16.3mg | 91% | |
| Calcium | 1058.1mg | 106% | |
| Amount Per 100 g | |||
| Calories | 75.8 Kcal (317 kJ) | ||
| Calories from fat | 45.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 132% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 39% | |
| Sodium | 75.05mg | 53% | |
| Potassium | 294.24mg | 106% | |
| Total Carbs | 5.4g | 30% | |
| Sugars | 2.52g | 170% | |
| Dietary Fiber | 1.94g | 131% | |
| Protein | 3.08g | 104% | |
| Vitamin C | 9.5mg | 266% | |
| Iron | 1mg | 91% | |
| Calcium | 62.7mg | 106% | |
* 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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