Eggplant Roulade

This is a vegetarian dish that we offer through Rose Reisman Catering as well as our fresh food delivery service called Personal Gourmet. It’s a hit for those who want a break from meat or fish. It’s also a great side dish.

1. Preheat the oven to 425°F. Lightly coat an 8-inch-square casserole dish with vegetable oil and set aside.

2. Slice the eggplant lengthwise into 8 slices, about 1/3 inch thick. Lightly coat a large, nonstick skillet or grill pan with cooking spray, add the oil and set over medium heat. Sauté the eggplant slices for about 3 minutes on each side, working in batches. Re-spray the pan after each batch.

3. Steam or boil the carrots for 3 minutes. Add the snow peas and red pepper during the last minute. The vegetables should be just tender. Drain and set aside in a bowl.

4. Combine the ricotta, goat cheese, Swiss cheese and salt and pepper in a separate bowl and mix well.

5. Working with the eggplant slices one at a time, spread some of the cheese mixture over each slice. Place some of the cooked mixed vegetables horizontally at the end of each slice and roll up.

6. Pour 1/2 cup tomato sauce in the casserole dish and place the rolled eggplant slices in the sauce, seam side down. Pour the remaining tomato sauce over the eggplant. Cover and bake for i5 minutes or until completely heated through. Serve immediately.

2 tsp vegetable oil
1 large eggplant
1/3 cup thinly sliced carrots (2-inch julienne)
1/3 cup thinly sliced snow peas (2-inch julienne)
1/3 cup thinly sliced red bell pepper (2-inch julienne)
3/4 cup light ricotta (5%)
1/4 cup crumbled goat cheese (about 1 oz)
1/4 cup shredded Swiss cheese
pinch of salt and pepper
3/4 cup tomato sauce (or store-bought spaghetti sauce)

Nutritional Analysis per Serving

Calories 175
Protein 11 g
Fat 8.2 g
Saturated Fat 3.8 g
Carbohydrates 16 g
Cholesterol 21 mg
Sodium 300 mg
Fiber 6 g

Prep Time: 20 minutes
Cook Time: 30 minutes

Make Ahead: Can be prepared up to a day in advance and reheated in a 350°F oven for 10 minutes.

Serves 4

Nutrition Watch: Eggplant contains an anthocyanin phytonutrient called nasunin, an antioxidant that has been shown to protect cell membranes from damage, meaning that it helps support brain function.