10 slices Canadian bacon, about 1/8-inch thick (about 10 oz.)
1 large eggplant, about 1 1/2 pounds
3-4 Tbs vegetable oil
2 Tbs flour
1- 1/2 cups milk
dash ground pepper AND nutmeg
1 cup part-skim ricotta cheese
2 Tbs chopped parsley
2-3 Tbs grated Parmesan cheese
Directions
Wash eggplant; pare if desired; cut off stem and blossom end. Cut
lengthwise into 10 thin slices. Brush slices lightly with oil and saute a few at a time in a
10-inch frypan until tender. Set aside. Measure 1 tablespoon of oil into frypan; stir in
flour, add milk; cook and stir until mixture boils and thickens. Season with pepper and
nutmeg. Combine ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice. Lap
on small eggplant slice over a larger slice. Spoon a rounded tablespoon of cheese over
eggplant and bacon. Roll around cheese and place seam-side-down in an 11x7-inch baking dish.
Pour sauce over eggplant rollups. Sprinkle with cheese. Bake in a 375 degree F. oven for 30
minutes or until heated through.
Recipe courtesy of the National Pork Board
Nutrition facts
Serving Size 1 serving
Calories 280
Calories from Fat 161 (57%)
% Daily Value*
27%Total Fat 18g
26%Saturated
Fat 5.1g
Polyunsaturated Fat 3.1g
Monounsaturated Fat 8.5g
16%Cholesterol 49mg
38%Sodium 915mg
11%Potassium 377mg
3%Total
Carbohydrate 9g
3%Dietary
Fiber 0.7g
Sugars 3g
Sugar Alcohols 0g
40%Protein 20g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
