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This Week's Healthy Recipes

Meal 1

Eggplant & Zucchini Rollatini


1 large eggplant

1/2 teaspoon salt


1/3 cup chopped onion

3 garlic cloves, minced

1 tablespoon olive oil

2 cans (28 ounces each) crushed tomatoes

1/4 cup dry red wine or vegetable broth

1 tablespoon sugar

2 teaspoons each dried oregano and dried basil

1 teaspoon salt

1/4 teaspoon pepper


4 cups shredded part-skim mozzarella cheese

1 package (8 ounces) cream cheese, softened and cubed

1 large zucchini, thinly sliced

2 tablespoons plus 1/2 cup olive oil, divided

2 large eggs, lightly beaten

1 cup dry bread crumbs

1/2 cup grated Parmesan cheese


Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.

In a large saucepan, sauté onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.

Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.

Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.

Nutrition Facts

2 rollatini: 601 calories, 41g fat (16g saturated fat), 116mg cholesterol, 1244mg sodium, 36g carbohydrate (8g sugars, 7g fiber), 26g protein.

Pear Cucumber Salad with Balsamic and Shaved Romano Cheese

Yield: 4 servings