“This is a pretty dish to make for everyday or special occasions. It can be a main course or side dish. This is a good recipe for any season and a good choice for those trying to avoid carbohydrates. This is a revised version of the recipe posted on Epicurious, November 2007.”
READY IN:
1hr
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a medium skillet over medium heat.
  2. Cook shallots and garlic until soft, about 1 minute, reduce heat, cook until golden, 3 to 5 minutes.
  3. Add tomato sauce and orange juice, bring to a boil.
  4. Lower heat; simmer about 5 minutes.
  5. Pour into a 9" X 13" baking dish.
  6. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
  7. Heat oven to 400°F.
  8. In a separate bowl, combine cheese, olives, capers and parsley.
  9. Place 1 tablespoon of filling at the end of each eggplant slice; roll up.
  10. Lay seam side down in dish with the sauce and bake 10 to 15 minutes.

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