Eggplant Rollatini

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video by: kraft

Fresh eggplant rolled with cheesy filling and topped with savory sauce makes for an Italian family-pleaser. Hearty, robust comfort food at its flavorful best.

time

prep:

20 min

total:

55 min

servings

total:

6 servings

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What You Need

eggplants, ends trimmed, peeled

container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

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

jar (14 oz.) spaghetti sauce

Make It

HEAT oven to 350ºF.

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.

Kraft Kitchens Tips

Serving Suggestion

Serve with crusty bread and a mixed green salad tossed with your favorite KRAFT Dressing.

Substitute

Prepare using KRAFT 2% Milk Shredded Mozzarella Cheese.

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JennWeber

posted:11/11/2011

Ths tasted just like a lasagna roll up without the calories. This recipe was fun to make and quite simple as well. The only problem I had with it is the same problem I have with lasagna and that is removing it from the dish. Taste and simplicity wise I have absolutely no complaints!

artistic

posted:9/20/2011

This recipe is fantastic and was a great hit with my family.

a cook

posted:8/19/2011

It was good, but I prefer to leave the peel on the eggplant. I found no benefit preparing it this way. I used only one eggplant and then used the rest of the cheese mixture for traditional eggplant Parmesan. I also used my own homemade spaghetti sauce.

cmwalburn

posted:7/21/2011

I loved this recipe :) and my husband has not stopped asking for it again. I did, like many other tweek it to our preferences...I am picky about eggplant and used only 1 sliced VERY thin to make sure it was cooked properly. I also used some more spices and Italian breadcrumbs instead of plain breadcrumbs. I recommend using Prego's Italian Sausage sauce with it as it is VERY flavorful and gives guys the "meat" they want :)

thoroughbred101

posted:5/23/2011

Added a few more cheeses and used Italian style bread crumbs, but really an awesome recipe. Just make sure to squeeze as much water out of the eggplant as possible to avoid it coming out mushy.

gold16

posted:3/30/2011

Had no taste. Very plain. I did not like it.

bafinaire

posted:11/17/2010

I didn't have fresh basil on hand so had to convert to dried basil. The filling seemed not to be enough for all 12 rolls. Overall the taste was great the night I made it, the texture re-heated was not as good.

cnjwood

posted:11/1/2010

This recipe was great as is! My kids enjoyed it! I was tempted to alter it but in the end didn't and is was fine. Definately will make again! I even had a neighbor come over and try it and she loved it and make it for her family.

gaelbrady

posted:10/18/2010

Made this tonight for dinner. It was absolutely amazing. Not the easiest of dishes to prepare, but totally worth it. I can't wait to host a meal so I can try it out on more people.

lizfoster

posted:10/15/2010

Loved it! It's an easy substitute for eggplant parmesan too. I made a few changes - used ricotta instead of cottage cheese, sprinkled salt and pepper on eggplant before adding filling, and I added fresh minced garlic to the filling for a little more flavor. It was a hit at dinner with friends!