Parents – September 2019

Eggplant Rollatini

Preheat the oven to

400°F. Trim stems off

3 medium eggplants

(2 1/2 to 3 lbs. total); slice

each lengthwise (24 to

32 slices total). Brush the

tops with 2 Tbs. olive oil.

Bake on two large baking

sheets (overlapping as

needed) until very tender,

25 to 30 minutes.

In a large bowl, combine

20 oz. part-skim ricotta

cheese, 1/3 cup grated

Parmesan, 2 eggs,

6 scallions, thinly sliced

(white and light-green

parts), 1/2 tsp. kosher salt,

and 1 lb. frozen chopped

spinach (defrosted, liquid

squeezed out).

Using a 24-oz. jar tomato-

basil sauce, spread

1/4 cup sauce into each of

two 8x8-in. pans. Scoop

2 to 3 Tbs. ricotta

mixture onto one side of

an eggplant slice, roll it

up, and tuck it in a pan.

Repeat until all the rollatini

are divided between

the pans. Pour remaining

tomato sauce over

the top and scatter with

1 1/2 cups shredded

mozzarella, dividing it

evenly. Bake until

bubbling, 30 minutes.

Let stand 10 minutes

before serving.

Serve one pan hot from

the oven.

NUTRITION PER SERVING

(8 servings) 302 calories;

18g protein; 16g fat (7g sat.

fat); 23g carbs; 7g fiber;

10g sugar; 2mg iron; 427mg

calcium; 818mg sodium

EAT IT AGAIN!

After baking, cool the

second pan and

wrap in aluminum foil.

Refrigerate for up to

3 days, or freeze for

up to 3 months.

Reheat straight from

the fridge, covered, at

400°F until hot,

about 30 minutes, or

about 1 hour from

frozen; remove foil for

the last 15 minutes.

Use 4 or 5 zucchini

(about 3 lbs.)

instead of eggplant.

Swap

the Veggies

WE’VE GOT

YOU COVERED!

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PARENTS 140 SEPTEMBER 2019

LIFEÑFood