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Eggplant Rollatini with Peppers, Mushrooms and Onions

G - BOMBS

Category: Main Dishes - Vegan

Weeknight supper or dinner for company? These simple yet elegant eggplant rolls work either way.

  • Recipe
  • Nutrition Facts
  • Ratings & Comments (13)

Serves 2

Ingredients

1 large eggplant, peeled and sliced into thin, flat long strips
2 tablespoons balsamic vinegar mixed with 2 tablespoons water
1 red or green bell pepper, or 1/2 red pepper and 1/2 green pepper, chopped
1 medium onion, chopped
1 cup chopped mushrooms
2 cloves garlic, chopped
1 cup no-salt-added tomato sauce
1 cup chopped tomatoes
1 teaspoon Dr. Fuhrman's MatoZest or other no-salt-added Italian seasoning, adjusted to taste
1 tablespoon Nutritarian Parmesan, optional (see note)

Instructions:

Marinate eggplant slices in the balsamic vinegar and water mixture for one hour.

Preheat oven to 350 degrees F. Drain eggplant and place in a baking pan lined with parchment paper or lightly wiped with olive oil. Bake for 20 minutes, until flexible.

Meanwhile, heat 1/4 cup water in a sauté pan and water sauté peppers, onion, mushrooms and garlic over medium heat until tender. Add tomato sauce, chopped tomatoes and MatoZest and simmer for 10 minutes.

Spread a layer of the tomato sauce mixture down the middle of each baked eggplant slice and roll up. Place in the baking dish, cover with the remaining tomato sauce mixture and bake at 350°F for 30 minutes. Top with Nutritarian Parmesan if desired.

Note: To make Nutritarian Parmesan, place 1/4 cup nutritional yeast, 1/2 cup raw almonds, 1/2 teaspoon garlic powder and 1/2 teaspoon of onion powder in a food processor and pulse until it reaches the texture of grated Parmesan. Store in a sealed container and refrigerate.

Serves 2

Per Serving:

Calories 189
Protein 8 g
Carbohydrates 42 g
Sugars 22 g
Total Fat 1.4 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 36 mg
Fiber 15 g
Beta-Carotene 1732 ug
Vitamin C 110 mg
Calcium 82 mg
Iron 3 mg
Folate 136 ug
Magnesium 89 mg
Potassium 1596 mg
Zinc 1.3 mg
Selenium 5.2 ug

My Rating: 
(click on a star to select your rating)

cybster

02/23/2006 03:52 PM

Rated this recipe:

I made this with red pepper and I did not roll the eggplant. I layered it, and it was absolutely fabulous!!!

I later made it by rolling. I also made my own sauce by using the stuffing as the sauce base with crushed tomato and tomato sauce. It was sooooooooo good!!!! I will be making it again today and I plan to stuff them with the mixture plus spinach!!
This comment was last edited on 07/06/2006 11:48 AM

Stacey

03/17/2006 03:01 PM

Rated this recipe:

I made this and thought it was great too. Tasty. Once you cook the eggplant it is not too hard to roll the filling into it.

tracy35

06/15/2006 09:19 AM

Rated this recipe: (no rating)

I wonder if you could layer some portobella mushrooms on the eggplant. Im going to try tonight. I made it the standard way last night and it was fabulous!!

Melissa Phillippe

10/29/2006 07:57 PM

Rated this recipe:

OH MY! I LOVED this one! I couldn't get big enough eggplants so layered in the pan - still - AWESOME! Only thing - I have to try not to make it so often that I burn out on it - L-O-V-E THIS! SO great to have as leftovers too.

PaulSchmitendorf

11/29/2006 09:13 AM

Rated this recipe:

We tried both layering and rolling...neither looked all that pretty, but it sure was delicious! Anxious to try again. We thought it works well as an appetizer or side dish.

Susanna

12/08/2006 06:32 PM

Rated this recipe:

Excellent recipe! I'm just starting ETL and found this a great comfort food. At the table, I lightly sprinkled some McCormick Salt Free Spicy Seasoning on top and it was just the right finishing touch.

Joanna

04/09/2007 11:00 PM

Rated this recipe:

I made this for our first ETL Easter dinner. My parents (non ETL) enjoyed it as well. I found the natural flavors to be delightful. I will certainly make it again. I like the spinach idea cybster. I think to lesson the acidity I will add some mushrooms next time. This recipe has a lot of room for versatility.

cm79

05/03/2009 02:28 PM

Rated this recipe:

This was delicious! My eggplant wasn't long enough to roll so I layered it with homemade tomato sauce, the saute mix and fresh basil...yum!

mrsevaro

08/03/2010 05:18 PM

Rated this recipe:

It was good but not great for me. My vegetarian parents enjoyed it more than me. It seemed to be missing something but I can't figure out what it is....

saradharding

09/07/2011 10:24 PM

Rated this recipe:

I loved this one - the eggplant was the best part about the dish, by far! I agree, mrsevaro, something was missing but it wasn't that big of a deal - the dish was gone very shortly after it was complete and my tummy was full! Will definitely make this one again (with spinach, thank you cybster!) Want more eggplant now...

LiseW

11/05/2011 07:37 PM

Rated this recipe:

I didn't know eggplant could taste this good!...Used to grill it & didn't strike a fancy to it at all; it was always too oily...I did change one thing: put salsa instead of tomato sauce. The result was a dish with a bit of zing to it! Will be making this more often!

KarenRae

01/19/2012 08:04 PM

Rated this recipe:

We really enjoyed this meal. My husband is not a fan of eggplant and he eat this up and asked for more. Easy to make and filling. A great meal to share with friends and non-ETL eaters. Would be great with added vegetables such as spinach, mushrooms and onions or whatever you usually put in your baked pasta/lasagna recipes.
This comment was last edited on 01/19/2012 08:05 PM

hbielich

05/02/2013 09:09 PM

Rated this recipe:

We were pleasantly surprised at how good this was. I used a recipe for marinara from scratch in place of the tomato sauce since I'm trying to keep the salt low. I'm really anxious for the first farmer's market tomatoes to come out so I can use them in recipes like this and the Tomato Bisk. You can't get anything but those tasteless tomatoes in the grocery stores this time of year. We are starting our 8th week of ETL today and going strong.