Close
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8frozen mozzarella sticks1medium eggplant (about 1 pound)½teaspoonkosher salt plus 1/8 teaspoon, divided1clovegarlic, finely chopped1cupfinely diced tomatoes¼cupfinely chopped fresh basil, plus more for garnish½teaspoonground pepper, divided2large eggs2tablespoonsextra-virgin olive oil, divided
Cook Mode(Keep screen awake)
Ingredients
8frozen mozzarella sticks
1medium eggplant (about 1 pound)
½teaspoonkosher salt plus 1/8 teaspoon, divided
1clovegarlic, finely chopped
1cupfinely diced tomatoes
¼cupfinely chopped fresh basil, plus more for garnish
½teaspoonground pepper, divided
2large eggs
2tablespoonsextra-virgin olive oil, divided
DirectionsPreheat oven according to directions on mozzarella stick package.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.TipsMozzarella 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 HerbsOriginally appeared: EatingWell Magazine, September/October 2016
Directions
Preheat oven according to directions on mozzarella stick package.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.TipsMozzarella 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
Preheat oven according to directions on mozzarella stick package.
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
Originally appeared: EatingWell Magazine, September/October 2016
Rate ItPrint
Nutrition Facts(per serving)264Calories16gFat21gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
