new. I found a recipe on-line and with a few of my usual alterations, I concocted a tasty meal
for four.
EGGPLANT ROLLATINI
Two medium eggplants, ends trimmed
2 Cups Part Skim Ricotta Cheese
2 Cups Part Skim Shredded Mozzarella
1/3 C. Seasoned dry bread crumbs
1/4 C.. Grated Parmesan Cheese
1/4 C. fresh, chopped basil
dashes of oregano, garlic powder, pepper
bits of fresh parsley
bits of fresh parsley
1 jar of marinara sauce
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1. Pre-heat oven to 350F.
2. Cut eggplant lengthwise into 1/4" thick slices.
3. Place the eggplant in a microwaveable bowl and heat @ 4-5 minutes/until tender.
4. You can use papertowels or clean kitchen towels for the next step: Place the eggplant slices in a single layer on towel. Place another towel on top and press out excess moisture from eggplant.
5. In a bowl mix Ricotta, 1-1/2 C. Mozzarella, bread crumbs, Parmesan, Basil, spices until blended.
6. Place @ 1/3 C. of mixture down center of eah eggplant slice, Roll up, Place seam-side down in greased 13 x 9" baking dish.
7. Cover with sauce, sprinkle remaining mozzarella on top, garnish with parsley.
8. Cover with aluminum foil and bake @ 30 mins./ till boiling
I posted three pix (below) before heating them up!
Looks good!
ReplyDeleteoh yum! Eggplant is C's fave--will have to try these!
ReplyDelete