WW -- Eggplant Rollatini with Tomato Basil Sauce - Yummy!

[Guest guest]

I don't know where else I just saw this recipe, but I

made these the other night. I had no ricotta cheese

so I just used cottage cheese, very small curd. I

also added a mix of some fat free & part skim shredded

mozzarella that I had, to make it extra cheesy. Oh,

and I had no zucchini but I used a little more of the

eggplant in the cheese filling.

 

They were excellent, and leftovers are great for

lunch. I almost bought more eggplant at the store

tonight to make them again, but I have other food that

will go bad if I don't use it first.

 

--

Liz

 

--- grow514 wrote:

 

>

>

> Eggplant Rollatini with Tomato Basil Sauce

> POINTS® Value | 4

> Servings | 4

>

> 3 sprays cooking spray

> 2 medium raw eggplant, sliced lengthwise into four

> 1/4 " long slices each

> 1 tsp. olive oil

> 2 TB garlic, minced or sliced

> 2 cups canned crushed tomatoes, undrained

> 2 TB fresh basil, torn

> 1 sprays cooking spray

> 1/4 cup onion, minced

> 1 small zucchini, diced

> 1 large garlic clove, chopped (about 1 TB)

> 1/2 cup part-skim ricotta cheese

> 1/2 cup fresh parsley, chopped

> 2 TB basil, chopped

> 3 TB grated Parmesan cheese, divided

> 1 large egg

> 1/4 tsp. table salt

> 1/4 tsp. ground black pepper

>

> Preheat oven to 450º F. Coat a baking sheet with

> cooking spray.

>

> Lay eggplant in a single layer on prepared baking

> sheet and lightly coat tops

> with cooking spray.

> Bake, flipping once, until golden brown, about 10

> minutes per side. Remove

> from oven and set aside.

>

> To make sauce, place oil in a medium saucepan over

> medium-high heat. Add

> sliced garlic; sauté

> until it begins to brown, about 1 to 2 minutes. Add

> crushed tomatoes; stir to

> combine and reduce

> heat to low. Add torn basil, stir to combine and

> simmer for 10 minutes.

> Cover, remove from heat

> and set aside.

>

> To make filling, coat a large nonstick skillet with

> cooking spray; heat over

> medium-high heat.

>

> Add onion and zucchini; sauté until onion starts to

> brown, about 5 minutes.

> Stir in chopped garlic

> and cook 1 minute more; spoon onion mixture into a

> small bowl to cool.

>

> In another small bowl, combine ricotta, parsley,

> chopped basil, and 2

> tablespoons of Parmesan;

> stir to combine. Add cooled onion mixture; stir to

> combine. Add egg, salt and

> pepper; stir to combine.

>

> To make rollatini, reduce oven to 400ºF. Spoon 3

> tablespoons of sauce in

> bottom of an 8 " square

> baking dish and swirl to coat bottom with sauce. On

> a clean cutting board,

> place 1 slice of eggplant.

>

> Place 2 tablespoons of filling at the narrow end of

> eggplant and roll up;

> place in prepared baking dish,

> seam side-down. Repeat with remaining eggplant

> slices; arrange in a single

> layer in dish.

>

> Spoon remaining 1/2 cup of sauce and remaining

> tablespoon of Parmesan over

> eggplant.

>

> Bake until sauce bubbles, about 10 to 15 minutes.

>

> Yields 2 pieces of rollatini per serving.

>

>

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