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Eggplant Rollatini 

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

  • CUT thin slice off opposite long sides of each eggplant; discard. Cut each eggplant into 6 lengthwise slices; place in microwaveable bowl. Microwave on HIGH 5 to 6 min. or until eggplant is very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; cover with second towel. Press gently to remove excess moisture from eggplant.
  • MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up, starting at one short end. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray; cover with spaghetti sauce and remaining mozzarella.
  • BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.

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