Comida Kraft
Recipe Box

Eggplant Rollatini

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Eggplant Rollatini is rated 3.757575757575758 out of 5 by 33.
Prep Time
20
min.
Total Time
55
min.
Servings

6 servings

Watch our video for Eggplant Rollatini to see how to bake the versatile vegetable as an elegant, restaurant-style dish. This recipe comes together in no time.

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What You Need

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Make It

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  • 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 until blended. Spoon about 1/3 cup cheese mixture onto each eggplant slice; roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch pan sprayed with cooking spray; cover with pasta sauce and remaining mozzarella.
  • Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.

Healthy Living

Save 30 calories and 3g fat per serving by preparing with 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese and reducing the measure of mozzarella mixed with the cottage cheese filling from 1-1/2 cups to 1-1/4 cups.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 320
Total fat 12g
Saturated fat 6g
Cholesterol 35mg
Sodium 840mg
Carbohydrate 31g
Dietary fiber 8g
Sugars 12g
Protein 24g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 50 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I love the CONCEPT but not end result. 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.
Date published: 2010-09-27
Rated 5 out of 5 by from I loved this recipe :) and my husband has not stopped asking for it again. 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 :)
Date published: 2011-05-12
Rated 5 out of 5 by from Pre-baking the eggplant slices gives it great flavor. Pre-baking the eggplant slices gives it great flavor. I didn't peel it, healthier that way! I used my mandolin for a super quick way to cut it. Since I'm cooking for only two I split the dish and froze for another night. It was even better than the first; must have let the flavors blend longer.Also, for variation I cooked spaghetti for my daughter and placed the Eggplant Rollatini's on top. Looked beautiful.
Date published: 2014-08-12
Rated 4 out of 5 by from I love this recipe. 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!
Date published: 2010-09-21
Rated 4 out of 5 by from Loved it! 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!
Date published: 2010-10-15
Rated 5 out of 5 by from Ths tasted just like a lasagna roll up without the calories. 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!
Date published: 2011-11-11
Rated 4 out of 5 by from Much easier than eggplant parmesan but similarly tasty. 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.
Date published: 2010-09-23
Rated 3 out of 5 by from It was good, but I prefer to leave the peel on the eggplant. 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.
Date published: 2011-08-19
  • 2016-09-28T10:58CST
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