Everyone needs a recipe to make on those hungry days where it seems like no matter what you eat, it's not enough. You feel like you have a hole in your stomach. And some days, it's nice to feel really full!
Unfortunately, the NS entrée that was used in making this recipe is discontinued. The Nutrisystem Meatloaf & Mashed Potatoes wasn't great on its own, but it made a perfect filler for this meal. Fortunately, while it's a bit more labour intensive, we can replicate the entrée and still make this delicious meal!
Eggplant Rollatini (Flex Meals):
1 medium potato
3 oz extra lean ground beef
1/4 cup onion, diced
1 medium eggplant
4 tbsp. FF ricotta cheese
1 oz light shredded mozzarella
1 Laughing Cow Herb & Garlic wedge
1 cup Aylmer Accents garlic & olive oil canned tomatoes
Italian seasoning, black pepper, smoked paprika, garlic to taste
Peel and slice your eggplant into thin (but not too thin!) slices. I get between 7-10 slices from a medium eggplant. Spray with Pam spray and place on a baking sheet. Top with Italian seasoning to taste. Bake at 350 degrees for about ten minutes or until the eggplant edges are lightly browned. Don't burn!
Boil your potato, and mash it with the Laughing Cow wedge and set aside. Fry the ground beef and onion in a pan until browned. In a bowl, mix together the mashed potatoes, beef, onion, ricotta cheese, and spices.
Pour the juice from the can of tomatoes into the bottom of a baking dish. Lay one slice out flat and spoon in some of the filling. Roll up the eggplant roll tightly and place it seam side down. Continue until you have used all your filling and eggplant.
Top the eggplant rolls with the remaining tomatoes, and add shredded cheese. Bake at 350 for 20 minutes. Serves two portions.
This recipe makes SO MUCH FOOD! If you were having a hungry day, you won't be after this one- and it won't break the calorie budget either. Each portion is 292 calories, 10.5g fat, 29.5g carbs, and 20g protein.
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