Eggplant Rolatini

A super simple and clean version of Eggplant Parmesan!

2 medium Eggplants

1 jar of Marinara Sauce

1 (16 oz) container Cottage Cheese

1/2 lb. Mozzarella Cheese, shredded

1/2 cup Parmesan Cheese, grated

1 Egg

Fresh Basil and Oregano

Salt

Preheat oven to 400 degrees F.

Slice Eggplant lengthwise into thin strips (about 1/4 inch).  Lay on paper towels and sprinkle both sides of the eggplant with salt.  Allow the salt to draw out the excess moisture for about 30 minutes.

Lightly spray a baking sheet with olive oil and arrange the eggplant in a single layer.  Lightly spray the tops of the eggplant with olive oil.

Roast the eggplant for 20-25 minutes, turning over halfway through, until lightly brown. Remove from the oven and cool slightly.

For the filling, combine the cottage cheese, parmesan cheese, egg and chopped herbs in a small mixing bowl. Spoon a couple of tablespoons of the cheese mixture over each eggplant strip and roll.  Place each roll (seam side down) into the bottom of a lightly oiled 9x13 inch baking pan.
Pour the tomato sauce over the eggplant rolls.
Sprinkle the mozzarella cheese evenly over the top.
Bake for 30 minutes, until cheese is melted and the sauce is hot and bubbly.

Let rest for 10 minutes and serve.

Recipe

Eggplant Rolatini

2 medium Eggplants

1 jar of Marinara Sauce

1 (16 oz) container Cottage Cheese

1/2 lb. Mozzarella Cheese, shredded

1/2 cup Parmesan Cheese, grated

1 Egg

Fresh Basil and Oregano

Salt

Preheat oven to 400 degrees F.

Slice Eggplant lengthwise into thin strips (about 1/4 inch).  Lay on paper towels and sprinkle both sides of the eggplant with salt.  Allow the salt to draw out the excess moisture for about 30 minutes. 

Lightly spray a baking sheet with olive oil and arrange the eggplant in a single layer.  Lightly spray the tops of the eggplant with olive oil. Roast the eggplant for 20-25 minutes, turning over halfway through, until lightly browned. Remove from the oven and cool slightly.

For the filling, combine the cottage cheese, parmesan cheese, egg and chopped herbs in a small mixing bowl. Spoon a couple of tablespoons of the cheese mixture over each eggplant strip and roll.  Place each roll (seam side down) into the bottom of a lightly oiled 9x13 inch baking pan.  Pour the tomato sauce over the eggplant rolls.  Sprinkle the mozzarella cheese evenly over the top.  Bake for 30 minutes, until cheese is melted and the sauce is hot and bubbly.

Let rest for 10 minutes and serve.