In this healthy dinner recipe, wrapping tender slices of eggplant around frozen mozzarella sticks yields eggplant Parmesan-like results in a fraction of the time. Serve with a green salad for an easy meal.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2016

Gallery

Recipe Summary

total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven according to directions on mozzarella stick package.

    Advertisement
  • Trim eggplant. Cut off the sides to make it somewhat rectangular and even, then cut lengthwise into eight 1/4-inch-thick slices. Place the slices on another baking sheet. Sprinkle with 1/4 teaspoon salt. Let stand for 10 minutes.

  • Mash garlic and 1/8 teaspoon salt with a fork. Transfer to a bowl and mix with tomatoes, basil and 1/4 teaspoon pepper. Set aside.

  • Bake mozzarella sticks according to package directions.

  • Meanwhile, blot the eggplant slices with paper towels. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Line another baking sheet with paper towels.

  • Lightly beat eggs in a shallow dish. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Dip 2 eggplant slices in the egg, letting excess drip off. Cook the eggplant until brown on both sides, 2 to 4 minutes total. Transfer to the paper-towel lined baking sheet. Repeat with 2 more eggplant slices. Add the remaining 1 tablespoon oil. Cook the remaining eggplant in 2 batches, adjusting heat as necessary.

  • Remove the paper towels from under the eggplant. Roll up a hot mozzarella stick in each eggplant slice. Bake the roll-ups until hot, about 5 minutes. Serve with the reserved tomato sauce, garnished with basil, if desired.

Tips

Mozzarella Sticks: Opt for a brand that has added sugars as close to the end of the ingredient list as possible. Aim for less than 250 mg of sodium per serving. Our Favorite: Alexia Mozzarella Stix with Olive Oil & Italian Herbs

Nutrition Facts

264 calories; protein 10g 20% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 5.4g 22% DV; sugars 6.7g; fat 15.7g 24% DV; saturated fat 4.3g 22% DV; cholesterol 103mg 34% DV; vitamin a iu 782.8IU 16% DV; vitamin c 9.9mg 17% DV; folate 50.5mcg 13% DV; calcium 138.1mg 14% DV; iron 1.4mg 8% DV; magnesium 29.5mg 11% DV; potassium 504.5mg 14% DV; sodium 445.8mg 18% DV; thiamin 0.1mg 8% DV.