Servings: 4

Weight Watcher Smart Points: 17

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 small Italian eggplants (or 1 large), cut lengthwise into 1/4-inch-thick slices
  • ¼ cup milk or heavy cream
  • 16 ounces ricotta
  • ½ teaspoon salt
  • 1 teaspoon thyme
  • 16 ounces tomato sauce
  • Vegetable oil


  1. Preheat the oven to 425°F.Place the eggplant slices in a colander and lightly salt them
  2. Let sit for 20 minutes until some moisture has been released
  3. Pat the slices dry with paper towels.Meanwhile, place a large (15-inch) cast iron skillet over a medium-high flame
  4. Pour in enough oil to reach at least ¼ inch up the sides
  5. Heat the oil until it sizzles when you place the first eggplant slice in
  6. Fry the eggplant in batches (about 4 or 5 slices at a time), flipping once, until lightly browned on each side and slightly flimsy to the touch
  7. Remove to a plate lined with paper towels
  8. Repeat with the remaining eggplant, adding more oil as necessary to keep a thin layer at all times
  9. Allow the eggplant to cool enough so you can handle it
  10. Drain any remaining oil from the pan.In a small bowl, combine the ricotta, thyme, and salt
  11. On a clean work surface, spoon a scant tablespoon of the ricotta mixture onto the end of an eggplant slice
  12. Roll it up lengthwise until sealed
  13. Repeat with the remaining eggplant.Pour the tomato sauce into the skillet so it comes up about a 1/2 inch on the sides; if using a smaller skillet, you may not need the full amount
  14. Arrange the eggplant in the pan–they can be snug
  15. Spoon the milk or cream over the eggplant rolls.Bake in the oven for 20-25 minutes, until the sauce has reduced enough to form a film around the sides of the pan, and the eggplant is golden brown
  16. Garnish with grated Parmesan and serve alongside crusty bread or pasta.

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