![](https://cdn.statically.io/img/www.allrecipes.com/thmb/My_GuW7pMaiy0j2m40YGzlzjWhM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5492727-18bbaa043cd34239a0c94d1c79974d15.jpg)
Ingredients
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4 tablespoons olive oil, divided
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½ onion, minced
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2 red bell peppers, chopped
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½ cup vegetable broth
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salt and pepper to taste
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2 eggplant, sliced lengthwise into strips
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1 (6 ounce) package mozzarella cheese, cubed
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2 firm red tomatoes, finely cubed
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1 tablespoon chopped fresh basil, or to taste
Directions
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Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
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Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
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Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
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Preheat the oven to 400 degrees F (200 degrees C).
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Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
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Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
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Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.
Nutrition Facts (per serving)
333 | Calories |
21g | Fat |
25g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 333 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 6g | 31% |
Cholesterol 27mg | 9% |
Sodium 369mg | 16% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 12g | 42% |
Total Sugars 12g | |
Protein 15g | 29% |
Vitamin C 93mg | 103% |
Calcium 372mg | 29% |
Iron 1mg | 8% |
Potassium 989mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.