Eggplant Rolentini

Name: Eggplant Rolentini
Ingredients: 1 lb eggplant, cut length wise into 6 slices each; 3/4 cup tomato sauce; 1 cup ricotta cheese; 3 tbsp Parmesan cheese; 2 tbsp fresh basil, sliced; 1/8 teaspoon salt; 1 clove garlic, minced; 3 tbsp grated mozzarella cheese

8 ingredients

1 steps

Ingredients

1 lb eggplant, cut length wise into 6 slices each
3/4 cup tomato sauce
1 cup ricotta cheese
3 tbsp Parmesan cheese
2 tbsp fresh basil, sliced
1/8 teaspoon salt
1 clove garlic, minced
3 tbsp grated mozzarella cheese

Directions

1

Preheat broiler, place eggplant slices on non-stick baking sheet. Broil about 5 mins, remove from oven, turn off broiler and preheat oven to 400 degrees. In a large mixing bowl, combine tomato sauce, ricotta, Parmesan, basil, salt, garlic and mozzarella cheese. Spoon 2 tbsp of tomato-cheese mixture onto center of each eggplant slice. Gently roll up egg plant slices and place seam side down in baking dish or Dutch oven. Bake 400 degrees for 35 mins or until cheese lightly browned.