Eggplant Involtini

Ingredients

• 1 eggplant large, about 1 1/2 lb.
• sea salt
• freshly ground pepper
• 1 cup whole milk ricotta cheese
• 1/4 pound fresh mozzarella cheese shredded
• 4 tablespoons parmigiano reggiano cheese grated
• 1 tablespoon fresh flat leaf parsley chopped
• olive oil for brushing
• 2 1/2 cups tomato sauce purchased or homemade, see related recipes at left

Nutrition

• Calories : 360 calories
• Carbohydrate : 34 grams
• Cholesterol : 40 milligrams
• Fat : 20 grams
• Fiber : 10 grams
• Protein : 14 grams
• SaturatedFat : 8 grams
• Sodium : 1010 milligrams
• Sugar : 17 grams