Watch as Julie makes a classic Italian-American dish with a cheesy taste. This kid friendly veggie dish is simple and easy to make.
prep time
20 min
time
55 min
servings
6 servings
what you need
- 2 eggplants, ends trimmed, peeled
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 2 cups KRAFT Shredded Mozzarella Cheese, divided
- 1/3 cup dry bread crumbs
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1/4 cup chopped fresh basil
- 1 jar (14 oz.) spaghetti sauce
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CUT thin slice off opposite sides of each eggplant; discard. Cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; cover with second towel. Press out excess moisture from eggplant.
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MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up; place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
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BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
average rating
(30)
