Serving Size: 1 roll
- 2 teaspoons of olive oil, divided
- 1 eggplant, sliced lengthwise into 1/4-inch strips
- 3 cloves of garlic, minced
- 1/4 cup Panko or white breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 6 bamboo skewers, soaked in water overnight
- Vegetable oil spray
Place a teaspoon of olive oil in a large nonstick skillet over medium heat. Add the slices of eggplant in a single layer and cover the pan. Let the eggplant cook, covered, until it gets soft. You may need to turn the slices occasionally.
Meanwhile, in a second skillet, sauté the garlic and breadcrumbs in the other teaspoon of olive oil until lightly browned. Remove the mixture from heat and stir in the Parmesan cheese.
Sprinkle a little of the breadcrumb mixture on each slice of eggplant.
Roll the eggplant into compact cylinders, securing each with a long bamboo skewer (as pictured).
Place skewers on a piece of foil and transfer to a preheated grill. Grill on foil with a little vegetable oil spray until browned on both sides.
Serves 6. Each serving contains 41 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 1 mg cholesterol, 46 mg sodium, 5 g carbohydrate, 0 g dietary fiber, 0 g sugar, and 1 g protein.
Each serving has 0% DV vitamin A, 1% DV vitamin C, 2% DV calcium, and 0% DV iron.
Garnish with warmed marinara sauce and a squiggle of hot pepper tomato paste, as pictured.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.