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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mooglet49

posted:10/14/2010

It was totally Yummy! :)

LEEWITTIG

posted:10/10/2010

Very dissappointed. Took twice as long to cook as indicated.

ginazusa

posted:10/7/2010

Loved this! My husband doesn't like cottage cheese, so we used ricotta. We had too much cheese for the amount of eggplant, so used the leftover to make lasagna! Really, really good!

djdolgin

posted:10/7/2010

This was not very good - it had no taste. I would not make this again. Julia Robert's recipe is excellent - look at her recipe.

lgatti

posted:10/7/2010

This recipe was quick and easy! I like this better than traditional eggplant parm! I used ricotta cheese instead of the cottage cheese and it worked great! Will definitely make again!

basketlady322003

posted:10/7/2010

It was very good!!!! So easy to prepare, the family loved it.

altheazai

posted:9/27/2010

I love the CONCEPT but not end result. Even after extra time in micro, eggplant never quite got soft enough. Hoped the baking would soften more, but no luck. Tried to choke it down but ended up throwing it away. However, I love the combination of ingredients enough to try it again (hybrid of eggplant parm and lasagna). Will slice eggplant much thinner and maybe bake/roast instead of nuking.It might add an hour to prep but might be worth it. I definitely wouldn't make it again, as it is. Concept is good, just not quite right with the execution.

a cook

posted:9/27/2010

Made eggplant rollatini last night for dinner and it was delicious. Best way to eat eggplant.....Jean

rotfa

posted:9/27/2010

This was very tasty. A bit different from the usual eggplant parmigian.

a cook