More Great Recipes: Vegetable

Eggplant Rollentine


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 eggplants, peeled, sliced lengthwise in thin, long slices
salt
olive oil

Filling
1 cup ricotta
1 egg, beaten
1 10 oz package frozen chopped spinach or broccoli, thawed and squeezed dry
1/4 cup grated parm cheese
1/2 t. garlic powder
1/2 t. dried parsley

Sauce: 1 jar Classico Tomato and Basil
Shredded mozzarella to own taste


PREPARE THE EGGPLANT


Preheat oven to 400 degrees


Salt eggplant slices and place in a colander to drain (about 20 minutes). Rinse thoroughly. Lightly oil cookie sheet with olive oil (or Reynolds wrap Release works great for this, I still brush the top of the eggplant with olive oil to keep it moist) Place eggplant slices on cookie sheet, brush with additional olive oil. Roast in oven about 15 minutes or until soft (don't burn them!)



Filling - Mix together filling ingredients. Place a tablespoon of filling on one end of an eggplant slice, roll up. Repeat for other slices.



In casserole, place small amount of Classico Tomato sauce to coat bottom. Place in your eggplant rolls and then lightly top with more sauce. Spread shredded mozzarella over the top.



Bake in 350 degree oven for 20-25 minutes. Serve with additional sauce on the side.


Pairs Well With


Notes

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