More than just a popular emoji, eggplant is high in fiber, sodium-free, and loaded with phytonutrients that can help lower cholesterol.
In this recipe, the baked eggplant is complemented by a tangy marinara sauce, which is better for you than you probably realize. Marinara contains higher levels of the antioxidant lycopene than raw tomatoes. You’ll want to load up on these free-radical scrubbers to protect against chronic disease—so it can’t hurt to make an extra batch or two.
Nutrition (per serving): 688 calories, 37g fat, 45g carbs, 48g protein
Makes 1 servings
- 1 medium-size eggplant
- Pinch of salt
- 1 cup ricotta cheese
- 1 egg
- 4 tbsp Parmigiano-Reggiano
- 1 cup jarred marinara sauce
How to make it
Preheat oven to 375°F and place a rack over a large baking sheet.
Cut the ends off eggplant. Slice lengthwise into 1⁄4- to 1⁄2-inch-thick slices.
Place eggplant on rack. Add salt and set aside for 15 minutes to release liquid. Bake for 8 to 10 minutes.
Mix ricotta, egg, and Parmigiano-Reggiano in a large bowl.
Add mixture to eggplant slices and roll up tightly.
Spread 1⁄4 cup of sauce in a 9-by-13 baking dish.
Place eggplant rolls on top of sauce seam-side down.
Top with remaining sauce and bake uncovered for 15 to 20 minutes.