- 1 large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices
- 3 teaspoons kosher salt
- 1 medium-size spaghetti squash
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, peeled and minced
- ½ cup sesame seeds, lightly toasted
- 1 cup freshly grated Parmesan cheese
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
433 calories; 33 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 15 grams protein; 34 milligrams cholesterol; 2144 milligrams sodium
- Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
- Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
- While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
- Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
- Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.
1 hour 20 minutes