By Dr. Janet Brill
At 400 mg calcium per serving, this eggplant dish is a delicious, light way to pump up your calcium intake.
1 medium eggplant, sliced lengthwise into ~ ¼ inch slices
1 tbsp extra virgin olive oil
3 garlic cloves, chopped
1 28 oz. can crushed tomatoes
1 tbsp sugar
4 tbsp fresh chopped basil
1 medium zucchini, diced
1 medium white onion, chopped
8 oz. part-skim ricotta cheese
½ cup chopped fresh parsley
2 egg whites
4 tablespoons shredded parmesan cheese
¼ teaspoon fresh black pepper
Preheat oven to 425 °F. Spray a large cookie sheet with olive oil spray. Place eggplant on baking sheet in a single layer. Spray eggplant lightly with olive oil spray. Bake in oven for 15 minutes per side until lightly browned. Remove eggplant and let cool. Reduce oven heat to 400 °F.
For the sauce
In a medium saucepan, heat the olive oil over medium high heat. Add 2 cloves of chopped garlic and cook until golden brown, stirring frequently. Add the tomatoes, basil and sugar. Stir frequently as you bring to a simmer. Reduce heat to simmer and continue to cook while you prepare the filling.
For the filling
Spray a large skillet with olive oil spray and place over medium-high heat. Add the zucchini, onion and garlic clove and cook until onion is golden brown in color, stirring frequently. Remove from heat. In a large mixing bowl, combine ricotta, parsley, egg whites and 3 tablespoons of parmesan cheese. Add vegetable mixture and pepper and mix together.
For the rollatini
Spray a baking dish or aluminum tin with olive oil spray. Spread 4 tablespoons sauce evenly over the bottom. Take an eggplant slice, add a dollop of filling in the center and roll, placing seam side down in a single layer of the baking dish. Spoon remaining sauce over eggplant rolls, sprinkle with remaining parmesan cheese, add a touch of fresh basil leaves and bake uncovered for approximately 30 minutes.
Serve with an arugula and radicchio side salad dressed with extra virgin olive oil and a good aged balsamic vinegar.
Nutrition facts per serving:
Calories: 280, Fat: 12 g, Cholesterol: 25 mg, Sodium: 490 mg, Fiber: 9 g, Sugars: 17 g, Protein: 17 g.