Eggplant Rollatini

photo 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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

tabbykat76

posted:9/24/2010

Made this with part skim ricotta instead of the cottage cheese. Was fantastic with a side salad and garlic bread. Will definitely make again.

sparkleekat

posted:9/23/2010

I made this for the first time last night and everyone liked it. I did drain the cottage cheese. I also added fresh garlic and red pepper flakes for an added kick.

sebekneferu

posted:9/23/2010

Much easier than eggplant parmesan but similarly tasty. We substituted some pesto for the basil, and then dotted the top with more pesto and some chicken sausage cut into rounds (to satisfy some meat lovers). It was very good with or without that extra sausage.

a cook

posted:9/22/2010

It seemed to have to much cheese in it and the eggplant was soggy.....

a cook

posted:9/22/2010

I absolutely loved it! my hubby who is not fan of eggplant ate it all! ;-) and my 15 months old baby loved it too ;-) definitely will make it again. it will be my new favorite one :-)

cookykamp

posted:9/21/2010

I love this recipe. The only things I do different is I roast my eggplant slices rather than nuke them. Gives a better flavor. I also drain my cottage cheese, then put it in the food processor to get it smooth. It gives the dish a better consitency and mouth feel. Oh, and I don't use the bread crumbs. I make this often!

CareyJosephson

posted:6/8/2010

This was really good and very easy. I dont like cottage cheese at all so I used ricotta cheese in place of it. Turned out perfect. I added a little extra parm cheese before I baked it too. Thanks for the recipe the video also helped :)