1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
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Let's 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 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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.