Happy Tuesday!! So happy to be posting this recipe- and to be blogging again! Life has been too busy, and I have had time to cook, but not cook and blog :) I had this recipe included in the April menu, and cooked a few weeks ago, but with traveling for work, I just now got around to posting it.

This recipe features a new-found love: Eggplant. I never cooked much with it, but let me tell you, this is one cool veggie that is so meaty, you need nothing else. This is a d-e-l-i-c-i-o-s-a recipe( yes, female gender for the word recipe in Portuguese, i.e. receita), and I will be making sure to include this in our summer menu. I plan on planting some Eggplant this summer ( kind of a tongue-twister, right? ;)

Enjoy! I got this one from Real Simple.

Ingredients

4 tbsp olive oil
2 large eggplants ( about 3 lbs total) , sliced lengthwise- 16 slices total
1 1/2 cups of marinara sauce
2 large eggs
1 8oz container of reduced-fat ricotta
2 tsp dried oregano
2 cups grated mozzarella
1/2 cup grated Parmesan cheese

Directions

Heat oven to 450 degrees. Divide the oil between two rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets ( as pictured above) and turn to coat in the oil; season with 1/2 tsp salt and 1/4 tsp pepper.

Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, about 12 to 15 minutes. Let cool, and reduce the heat to 400 degrees. I had a few bites when it was in this stage- they are amazing this way :)

Meanwhile, in the bottom of a 9 x 13  baking casserole, spread 1/2 cup of marinara sauce. I make my own- but any store-bought kind will do.

In a medium bowl, whisk together the eggs, ricotta, oregano, 1 cup of mozzarella, and 1/4 tsp each of salt and pepper.

Place about 3 tbsp of the ricotta mixture on one end of a slice of eggplant, and roll it up, transferring the "rollatinis" to the baking dish.

Top the eggplant rolls with the remaining cup of marinara sauce and mozzarella. Sprinkle with Parmesan, and bake until cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

This was enough for dinner and a few lunches ;) each serving is 355 calories, 24g of fat, 18 g of card, and 6g of fiber.

Have a great week,
Beijos,
Thais