Who would have thought those thin little crepes filled with ricotta and baked in red sauce and cheese could be so diabolically caloric? The fat in the ricotta, the fat in the mozzarella, the fat in the Parmigiano-Reggiano, and even the fat in the olive oil—it adds up quickly. A typical serving has about 46 grams of fat and more than 900 calories. With a few clever swaps, I got it down to just over 8 grams and 200 calories. A few meals like this, and you’ll be into your little black dress in no time.

　　

Ingredients

serves 4

　　1 large eggplant (about 8 inches long and 5 inches in diameter)

　　Salt and freshly ground black pepper

　　Nonstick olive oil spray

　　1 cup fat-free ricotta, such as Polly-O

　　1/2 cup grated Parmigiano-Reggiano cheese

　　1/2 cup chopped fresh basil

　　1 1/2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce

　　1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers

　　

Step 1

Preheat the oven to 450°F. Line 2 baking sheets with parchment paper.

　　

Step 2

Using a large, sharp knife, square off the eggplant to make a block about 6 inches long and 4 inches wide. Slice the eggplant lengthwise into 8 slices that are about 1/6-inch thick. Lay the eggplant slices in a single layer on the prepared baking sheets. Season the eggplant with salt and pepper to taste, and spray lightly with olive oil spray. Roast until the eggplant is almost tender, about 20 minutes. Let it cool slightly. (Leave the oven on.)

　　

Step 3

While the eggplant is cooling, combine the ricotta, 1/4 cup of the Parmigiano-Reggiano, and the basil in a medium bowl. Season the cheese mixture with salt and pepper to taste.

　　

Step 4

Spread 3/4 cup of the marinara sauce over the bottom of a 7 × 10-inch baking dish.

　　

Step 5

Lay the roasted eggplant slices on a work surface. Spoon one eighth of the ricotta mixture onto the bottom of each piece of eggplant, and then roll it up, jelly-roll style, to encase the filling. Nestle the 8 eggplant “manicotti,” seam side down, in the baking dish. Spoon the remaining 3/4 cup marinara sauce over the eggplant. Sprinkle with the mozzarella and remaining 1/4 cup Parmigiano-Reggiano.

　　

Step 6

Bake until the cheese is bubbly and the filling is hot, about 18 minutes. Serve immediately.

　　

nutrition information

Step 7

Fat: 46g (before), 8.3g (after)

　　

Step 8

Calories: 940 (before), 238 (after)

　　

Step 9

Protein: 21g

　　

Step 10

Carbohydrates: 19g

　　

Step 11

Cholesterol: 34mg

　　

Step 12

Fiber: 6g

　　

Step 13

Sodium: 754mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.