Eggplant Rollatini with Sausage

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It’s tough eating healthy during the holidays. I know that I for one had 3 Thanksgiving dinners over the course of the past weekend alone and more wine than I care to remember. But we all slip up, and we should during the holidays. It’s not a time to stress out over food and weight, it’s a time to enjoy spending time with people that you care about. But if you don’t want to completely fall off track, I’ll be sharing some of the recipes that I’ll be cooking up to stay healthy during the week.

For one, there won’t be any salads. It’s cold in Boston and the last thing I want to eat is a cold salad. That’s just doesn’t appeal to me, sometimes even during the summer months it doesn’t either. I’m just not a salad person. So last night’s meal was cheesy, and full of vegetables and protein!
Eggplant rollatini with sausage
Serves 4
Per serving:
Calories: 344
Carbs: 27
Protein: 21
Fat: 19
Ingredients:
1 16oz container of Low Fat Ricotta Cheese
2 Eggplants thinly sliced the long way
1 egg
1/2 pound of Sweet Italian Sausage (can also use chicken sausage for a low fat version)
1 tsp Basil
1 tsp Parsley
10 oz of Partly Skim Mozzarella Cheese
2 cups Hearty Marinara sauce (homemade or store bought)
1 tbsp garlic
Directions:
Cook sausage until all the way browned and set aside.
Pre-heat over to 400 degrees
Grease cookie sheet and lay out sliced eggplant, once oven is preheated, bake Eggplant for 10 minutes or until softened.
Grease baking dish and coat bottom with 1 cup of the marinara sauce.
While the eggplant is in the oven mix together the ricotta cheese, 8 oz of the mozzarella, basil, parsley, egg and cooked sausage.
Remove eggplant, once it’s cool enough to touch, add 1.5 tbsp of the ricotta mixture to middle of eggplant and roll up the short side, place in baking dish. Top with the rest of marinara and mozzarella cheese.
Bake for 15 minutes.
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