Eggplant Rollatini

10 ingredients
5 steps

Ingredients

  • 1 small eggplant (about 1 pound), trimmed and cut lengthwise into 6 (1/4-inch-thick) slices
  • Cooking spray
  • 3/4 cup tomato-and-basil pasta sauce, divided
  • 1 cup part-skim ricotta cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon pine nuts, toasted
  • 1/8 teaspoon salt
  • 1 small garlic clove, minced
  • 3 tablespoons shredded part-skim mozzarella cheese

Directions

  1. 1
    Preheat broiler.
  2. 2
    Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Broil 5 minutes on each side or until browned and tender.
  3. 3
    Reduce oven temperature to 400°.
  4. 4
    Spread 1/4 cup pasta sauce in bottom of an 8-inch square baking dish.
  5. 5
    Combine ricotta cheese and next 5 ingredients in a bowl; stir well. Spoon 2 heaping tablespoons of ricotta mixture onto 1 end of each eggplant slice. Roll up slices, and place, seam sides down, in baking dish. Spoon remaining 1/2 cup pasta sauce evenly over rollatini, and sprinkle with mozzarella cheese. Bake at 400° for 35 minutes or until cheese is browned and bubbly.

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