Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings, 2 rollatini (253 g) each
Ingredients: 2 large eggplant s, trimmed, peeled; 1 container (500 mL) low fat cottage cheese; 2 cups Cracker Barrel Shredded Mozzarella Cheese , divided; 1/3 cup plain dry bread crumbs; 1/4 cup Kraft 100% Parmesan Grated Cheese; 1/4 cup chopped fresh basil; 1-3/4 cups Classico di Napoli Tomato & Basil Pasta Sauce

Ingredients

2 large eggplant s, trimmed, peeled
1 container (500 mL) low fat cottage cheese
2 cups Cracker Barrel Shredded Mozzarella Cheese , divided
1/3 cup plain dry bread crumbs
1/4 cup Kraft 100% Parmesan Grated Cheese
1/4 cup chopped fresh basil
1-3/4 cups Classico di Napoli Tomato & Basil Pasta Sauce

	PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 6 servings, 2 rollatini (253 g) each

Instructions

Cut thin slice off opposite long sides of each eggplant; discard or reserve for another use. (See tip.)
Cut each eggplant into 6 lengthwise slices; place in microwaveable bowl.
Microwave on HIGH 5 to 6 min. or until very tender; drain in colander.
Place in single layer on clean kitchen towel; top with second towel.
Press gently to remove excess moisture from eggplant.
Mix cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice.
Roll up.
Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray.
Cover with pasta sauce and remaining mozzarella.
Bake 30 to 35 min. or until hot and bubbly.
Let stand 5 min. before serving.