FROM 30/10'S KITCHEN...

Eggplant Pizza Rolls

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Eggplant Pizza Rolls

Makes 4 servings: Counts towards 2 cup of vegetables (½ a cup are restricted), ½ tablespoon oil 

Homemade Marinara

Makes 5 servings: Counts towards ½ cup restricted vegetables, ½ tablespoon of oil

 

INGREDIENTS

30/10 Marinara
 2½ tablespoons Olive Oil
 ½ cup Onion, 1 inch dice
 2 cloves Garlic, smashed
 1 cup Tomatoes, 1 inch dice
 1 jar Walden Farms Tomato Basil Sauce
 2 tablespoons Basil, dried
 2 tablespoons Basil, dried
 2 Bay Leaves
Eggplant Pizza Rolls
 2 tablespoons Olive Oil
 1 Eggplant
 10 leaves of Basil, fresh
 1 Beefsteak Tomato
 ¼ cup Reduced Fat Feta Cheese (divided in half)

 

DIRECTIONS

30/10 Marinara
1

In a pan heat the Olive oil over medium high heat, add in the onion and the garlic and stir.

2

Cook until the onion and garlic become aromatic then add in the tomatoes, Walden Farms tomato basil sauce, dried basil, oregano and bay leaves. Turn the heat down to medium low and simmer for 45 minutes stirring regularly.

3

Once the sauce is cooked, remove the bay leaves and use a blender or immersion blender to create a smooth sauce.

4

Use for pizza sauce, over zoodles, or as a basic infused tomato sauce.

Eggplant Pizza Rolls
5

Heat an oven to 375ºF, prepare an oven safe pan or dish by coating it with olive oil.

6

Use a mandolin or a knife to slice the eggplant and tomato about ¼ inch thick. Lay the eggplant slices out flat on a cutting board, place alternating basil and tomato slices then sprinkle in some of the halved reduced fat feta cheese. Start from one end of the eggplant slice and roll into a log then place upright in the prepared dish. Repeat until all the filling and eggplant has been used.

7

Cover with the ½ cup of the 30/10 Marinara and remaining reduced fat feta cheese and bake for 25-30 minutes or until the zucchini reaches the desired texture.

 

Ingredients

30/10 Marinara
 2½ tablespoons Olive Oil
 ½ cup Onion, 1 inch dice
 2 cloves Garlic, smashed
 1 cup Tomatoes, 1 inch dice
 1 jar Walden Farms Tomato Basil Sauce
 2 tablespoons Basil, dried
 2 tablespoons Basil, dried
 2 Bay Leaves
Eggplant Pizza Rolls
 2 tablespoons Olive Oil
 1 Eggplant
 10 leaves of Basil, fresh
 1 Beefsteak Tomato
 ¼ cup Reduced Fat Feta Cheese (divided in half)

Directions

30/10 Marinara
1

In a pan heat the Olive oil over medium high heat, add in the onion and the garlic and stir.

2

Cook until the onion and garlic become aromatic then add in the tomatoes, Walden Farms tomato basil sauce, dried basil, oregano and bay leaves. Turn the heat down to medium low and simmer for 45 minutes stirring regularly.

3

Once the sauce is cooked, remove the bay leaves and use a blender or immersion blender to create a smooth sauce.

4

Use for pizza sauce, over zoodles, or as a basic infused tomato sauce.

Eggplant Pizza Rolls
5

Heat an oven to 375ºF, prepare an oven safe pan or dish by coating it with olive oil.

6

Use a mandolin or a knife to slice the eggplant and tomato about ¼ inch thick. Lay the eggplant slices out flat on a cutting board, place alternating basil and tomato slices then sprinkle in some of the halved reduced fat feta cheese. Start from one end of the eggplant slice and roll into a log then place upright in the prepared dish. Repeat until all the filling and eggplant has been used.

7

Cover with the ½ cup of the 30/10 Marinara and remaining reduced fat feta cheese and bake for 25-30 minutes or until the zucchini reaches the desired texture.

Eggplant Pizza Rolls