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- 2 eggplants, sliced thinly (about 1/4 inch)
- 1/2 onion, minced
- 1 zucchini, grated or thinly chopped
- 2 garlic cloves, minced
- 1/2 cup shredded part skim mozzarella cheese
- 1/2 cup part skim ricotta cheese
- 1/4 cup basil, chopped
- 3 tbsp Parmesan cheese
- 1 egg white
- Salt and pepper to taste
- 2 cups marinara sauce
- 4 oz fresh mozzarella, sliced thin
Preheat the oven to 400 degrees. Chop the eggplant lengthwise into planks, about 1/4 inch thick.
Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel.
Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.
While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.
Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, ricotta, basil, egg white, and Parmesan. Mix together.
Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled.
Cover with the remaining sauce and place the sliced fresh mozzarella on top. Bake for 15-20 minutes or until the cheese and sauce is bubbly.
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