Eggplant Rollatini With Tomato-Basil Sauce

1. 1

   Preheat oven to 450u00b0F. Coat a baking sheet with cooking spray.

2. 2

   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.

3. 3

   To make sauce, place oil in a medium saucepan over medium-high heat. Add sliced garlic; saute 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.

4. 4

   To make filling, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and zucchini; saute 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.

5. 5

   To make rollatini, reduce oven to 400u00b0F. Spoon 3 tablespoons of sauce in bottom of an 8- X 8-inch glass or nonstick metal 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.