Lunch: Eggplant Involtini

Recipe by Sidney Fry, MS, RD This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Basil

Health and fertility benefits of Eggplant Involtini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 tablespoon extra-virgin olive oil
2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
1/2 teaspoon kosher salt, divided
4 garlic cloves, crushed and divided
12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons pine nuts, lightly toasted
1 ounce whole-wheat French bread, toasted and torn into pieces
8 ounces part-skim ricotta cheese
1 teaspoon grated lemon rind
1 large egg
3/4 cup chopped fresh basil leaves, divided
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

Instructions

Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
Preheat broiler to high.
Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.
Preheat oven to 375 °.
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375 ° for 25 minutes or until bubbly. Sprinkle with remaining basil.

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