This tender eggplant rollatini will melt in your mouth. By cooking the eggplant twice the eggplant slices will soften before rolling. If you have extra eggplant slice it and fry in oil with a little garlic. Pair with wilted dark greens like spinach or kale for an easy side dish. A piece of toasted whole wheat bread completes the meal.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Seonkyoung Longest | 2016-03-30 01:48:25 |  383,383 Views |
1 Minute Recipe | Eggplant Rollatini
Laura Kanya is a freelance recipe developer and tester based in Vermont. She has been active in the food industry for over two decades in various roles including executive chef chef instructor chef and director of operations in restaurants resorts catering retail and food manufacturing companies.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
