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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine. | 2. Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer. | 3. Simmer covered for 30-40 minutes until the sauce is reduced and thickened. | 4. Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside. | 5. Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise. | 6. Try to achieve about 8 thin slices per eggplant, discarding the first and last slice. | 7. In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside. | 8. Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture. | 9. Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool. | 10. You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant. | 11. Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling. | 12. In a 13x9 pan, spoon enough sauce to coat the bottom of the pan. | 13. Layer the eggplant rolls seam side down over the sauce. | 14. Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan. | 15. Bake in a 350F oven for 30-45 minutes. | 16. For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11. | 17. Once you have made the rolls freeze them individually on a baking sheet. | 18. Once frozen remove from the baking sheet and store in freezer bags. | 19. When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls. | 20. Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
globe eggplant	2			-	-	-	-
plain yogurt	1	cup	fat-free	-	-	-	-
panko breadcrumb	2	cups	seasoned	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
seasoning	2	teaspoons		0.0	0.0	0.0	0.0
ricotta cheese	1	carton	fat-free	-	-	-	-
mozzarella cheese	1/2	cup	fat free	-	-	-	-
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
black pepper	1/8	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
water	1	cup		0.0	0.0	0.0	0.0
red wine	1/2	cup		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	1	teaspoon	dried	5.3	1.3784	0.18	0.0856
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
red pepper flake	1	teaspoon		-	-	-	-
sugar	1/2	teaspoon	granulated	3.3312	0.6251	0.1043	0.052000000000000005
fennel seed	1/2	teaspoon	crushed	3.45	0.5229	0.158	0.1487
mozzarella cheese	1/2	cup	reduced fat	-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.