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Dottie's Eggplant Rolls

Recipe By :Dottie
Categories : Other

1 large eggplant -- cut lengthwise into 8 strips
salt
1/4 cup oil
4 ounces cream cheese
4 ounces ricotta cheese
2 ounces parmesan cheese
2 ounces heavy cream
2 tablespoons dried parsley
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 large egg
salt and pepper -- to taste
1 cup pasta sauce of choice(Alfredo is lower
carb)

Spray a 9x11 pan gererously with cooking spray.
Sprinkle eggplant generously with salt and set in a colander to drain
for 30 minutes. Then, rinse with cold water and pat dry.
Preheat oven to 350f. Spread the oil on a cookie sheet and lay the
eggplant in it, then turn to coat both sides with oil. Bake for 15-20 minutes or
until eggplant turns soft, but still holds together.
Meanwhile, put remaining ingredients in food processor or beat with
hand mixer until thoroughly mixed.
When eggplant cools enough to handle, put 1/8 of the cheese mixture one
each slice, then roll up.
Lay each roll, seam side down, in prepared pan. Spoon some sauce over
each one, then cover and bake at 350 for 30 minutes.
Serve hot.

1739 Calories (kcal); 152g Total Fat; (77% calories from fat); 57g Protein; 44g Carbohydrate; 491mg Cholesterol; 1590mg Sodium

NOTES : Counts for pasta sauce not included - adjust accordingly

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