Eggplant Rollatini

Name: Eggplant Rollatini
Yield: serves 4
Ingredients: 1 or 2 large Italian eggplants, cut lengthwise into eight total 1/2-inch-thick slices; Coarse salt and ground pepper; 1 cup homemade or store-bought marinara sauce; 1/2 cup part-skim ricotta cheese; 1/2 cup grated Parmesan cheese, plus more for serving; 1 large egg; 1 garlic clove, minced; 1 cup shredded part-skim mozzarella cheese (4 ounces); Crusty bread, for serving (optional)

December 22, 2011

SMART SUBSTITUTION Using part-skim cheeses—such as the ricotta and mozzarella in this recipe—in place of full-fat versions is one easy way to make a favorite pasta dish healthier. And before they are filled and rolled, the eggplant slices are baked, without any oil, instead of being breaded and fried.

Recipe notes

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