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Hungry Girl Today: 4.17.12

HG's Not-So-Teeny Eggplant Rollatini

Rollin' with My Homies  
Why do we love this recipe? Because it satisfies our cravings for decadent 'n cheesy Italian food, and it makes enough servings to satisfy the cravings of our friends and family too!

1 large eggplant, ends removed, cut lengthwise into 8 slices 
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese (or HG Alternative) 
1/2 cup chopped fresh basil
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tsp. chopped garlic
1/4 tsp. black pepper
1/8 tsp. salt
2 cups low-fat marinara sauce
1 cup shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Spray 2 baking sheets and a 9" X 13" baking pan with nonstick spray.

Lay eggplant slices on the baking sheets and bake for 10 minutes. Flip slices. Bake until soft, about 10 more minutes. Leave oven on.

Meanwhile, in a large bowl, thoroughly mix spinach, ricotta cheese, basil, egg substitute, garlic, pepper, and salt.

Lay eggplant slices in front of you with the short sides on the top and bottom. Distribute spinach-ricotta mixture among the bottoms of the eggplant slices. Roll up each slice around the mixture, and place them in a single layer in the baking dish, seam sides down. 

Cover rolls with marinara sauce. Cover pan with aluminum foil and bake for 20 minutes.

Remove foil and sprinkle rolls with mozzarella cheese. Bake, uncovered, until cheese has melted, 10 - 15 minutes. Serve it up!


Serving Size: 2 rolls (1/4th of recipe)
Calories: 288
Fat: 7.5g
Sodium: 937mg
Carbs: 30g
Fiber: 8.5g 
Sugars: 15.5g
Protein: 24.5g

PointsPlus® value 7*

HG Alternative! Can't find fat-free ricotta? Go for low-fat or light (not part-skim). Then each serving will have 305 calories, 11g fat, 29g carbs, and 23.5g protein (PointsPlus® value 7*).

Eggplant Rollatini, Average

Eggplant Rant 
It's easy to get in trouble at Italian restaurants... So many menu items -- as well as at-home Italian recipes -- are packed with pasta, heavily sauced, and/or smothered in cheese. This is partly why Italian food is so delicious. The problem is that even a simple veggie like eggplant can be turned into a fatty mess. In eggplant rollatini, slices of innocent eggplant are rolled around a cheesy filling, topped with sauce, and then covered with even MORE cheese. But even worse, the eggplant is sometimes breaded and/or FRIED before being formed into rolls. WHY? It seems so silly -- especially once you've had our recipe. By making a few key substitutions, loading up the filling with spinach, and baking the eggplant slices (frying schmying!), the calorie and fat counts come crashing down. And you still get to enjoy a saucy, cheesy good time... without all the nutritional trouble!

Serving Size: 1 portion
Calories: 550
Fat: 37g
Sodium: 1,100mg
Carbs: 32.5g
Fiber: 4.5g 
Sugars: 16g
Protein: 23g

PointsPlus® value 15*

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It has nothing to do with food, but today, April 17th, is Tax Day in the USA. Once you've taken care of your taxes (or filed for an extension), relax with one of these Crunchy Caramel Chocolate Parfaits!

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. For more info on the new PointsPlus® program, visit

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