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Eggplant Rollatini
Course:
Appetizer, Dinner, Lunch, Main Dish, Side Dish, Vegetarian
Cuisine:
Italian, Vegetarian
Yield:
4
Materials
2
eggplants
peeled & sliced thin
1
onion
diced
2
tablespoons
garlic
minced
2
teaspoons
oregano
2
tablespoons
basil
chiffonaide
2
cups
ricotta cheese (fat-free )
Instructions
Saute onion and garlic, allow to cool.
Mix all ingredients, except eggplant, in a cuisenart.
Bake eggplant in a 450-degree oven for 4 minutes. Let cool.
Lay eggplant flat and place mixture into the front end. Roll eggplant.
Place in a baking dish and cover with tomato sauce. Cover and cook for 25 minutes at 350 degrees.