This is a great way to switch out pasta and replace it with veggies. Eggplant is probably one of the top ones because it soaks up any bit of flavor. If you're fighting out carbs this is surely a dinner to turn to. and honestly, you can't even tell the difference!
And one of the best things about this, is that it is quick to make!
And for children, i'm telling you, they won't even know they're eating a vegetable!
The colors in this dish are super vibrant too. I love the color of basil and tomoato sause together. Now if you want, you can always used jarred marinara if you have some you need to use up. It'll come out just as tasty!
PREP: 10 minutes COOK TIME: 25 minutes SERVINGS: 3-4
1 Tbs salt
1 c of part skim rocotta cheese
1/2 c grated parmesan cheese
1 tsp minced garlic
1/4 tsp garlic powder
1/2 tsp fresh black pepper
1 (15 oz) can crushed tomatoes
Basil for garnish
Preheat oven to 400 degrees.
Cut the eggplant into 5-8 slices (dependingon how big your eggplant is) cutting long-ways about 1/2 inch thick.
Place on a baking sheet and sprinkle over salt. Cover with aluminum foil and bake for 10 minutes until just firm enough to roll.
While that bakes, combine the ricotta, egg, parmesan, basil and parsley (however much you want) garlic, garlic powder and pepper. Set aside.
When eggplant is done the first baking process, pat off the excess water from the salt and then spread the ricotta mixture about halfway down each eggplant slice. You want to use all of the ricotta mixture.
Roll the eggplant slices up. starting with the end that has more ricotta (it will spread out as you roll)
In a 13 x 9 baking dish, pour in the crushed tomatoes. No seasoning needed! It comes out perfect.
Place each roll on the baking dish, cover with a little sauce and bake for 10 minutes.
After 10 minutes place a slice of mozzarella on each roll and bake until melted.
Top with fresh basil leaves, more parmesan and enjoy!