Eggplant Ricotta Wraps

Name: Eggplant Ricotta Wraps
Ingredients: 1 large purple eggplant; 2 eggs; 1/2 tsp garlic salt; 2 eggs; 1 cup ricotta; 1 cup shredded white cheese of choice.; 2 cloves garlic diced; 1/4 cup chopped oregano; 1 Tbp parsley; 1 Tbs Italian Seasoning; Canned Tomato Sauce; 1/2 white cheese of choise

12 ingredients

1 steps

Ingredients

1 large purple eggplant
2 eggs
1/2 tsp garlic salt
2 eggs
1 cup ricotta
1 cup shredded white cheese of choice.
2 cloves garlic diced
1/4 cup chopped oregano
1 Tbp parsley
1 Tbs Italian Seasoning
Canned Tomato Sauce
1/2 white cheese of choise

Directions

1

{"0":"Preheat oven to 350","2":"Cut eggplant into long strips as thin as possible. Dip in egg and garlic salt mixture. Lay flat on pam sprayed cookie sheets and bake for 15 min @ 350.","4":"While eggplant is baking mix all filling ingredients together.","6":"Preheat oven to 450.","8":"Spoon mixture into eggplant slices and roll up.","10":"Spoon tomato sauce in bottom of casserole pan then fill with eggplant rolls. Spoon more tomato sauce onto rolls. Cover with remaining cheese.","12":"Bake until cheese is bubbly and brown, about 25-30 minutes. Let stand 5-10 minutes before serving."}