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Baked Eggplant Rollups

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Submitted by: gjohnsond590232

 

Lower the fat by baking breaded eggplant rather than frying. Filled with lots of melted cheese and topped with savory tomato sauce.
 

Ingredients

  • 1 large eggplant, evenly shaped
  • 2 cups breadcrumbs
  • 16 oz fat free ricotta cheese
  • 16 oz low fat mozzarella cheese, small amount reserved to sprinkle over top
  • 2 tbsp basil
  • Salt and pepper to taste
  • ? cup olive oil
  • 3 eggs, lightly beaten
  • Large jar of prepared tomato sauce

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Method

Preheat oven 350 degrees. Peel and slice eggplant in ? inch slices. On 2 separate plates, place eggs and breadcrumbs. Take each slice of eggplant and dip both sides into egg, then coat evenly with breadcrumbs. Place breaded eggplant slices on ungreased cookie sheet in oven. Do not overlap slices. Bake until golden, and flipping when half way cooked--about 20-30 minutes total. When done, take out and wait until they are cool enough to touch. While eggplant slices are baking, mix ricotta, mozzarella, olive oil, basil, salt and pepper together in a bowl. In a 13 x 9 pan, pour ? jar of tomato sauce and spread evenly on bottom. Take a slice of cooled breaded eggplant and place one tablespoon of cheese mixture in middle of eggplant slice. From the short end, roll up eggplant slice, being careful not to squeeze out cheese mixture. Place rolled up eggplant in pan with tomato sauce. Continue to roll up cheese and eggplant and place side by side in pan of tomato sauce until all eggplant has been rolled. If you have extra cheese mixture after all eggplant has been rolled, place tablespoons of cheese mixture between rolls in pan. Pour remaining ? jar of sauce over top of eggplant rolls, then sprinkle with reserved mozzarella cheese over top. Bake for 30 minutes at 350 degrees.

 

Notes:

 

Number of Servings: 6 - 8

 

Submitted by: gjohnsond590232 ()

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