We Give your eggplant parm recipe some flare!
prep time
20 min
total time
55 min
makes
6 servings, 2 rollatini (253 g) each
Ingredients:
- 2 large eggplants, trimmed, peeled
- 1 container (500 mL) low-fat cottage cheese
- 2 cups Kraft Mozzarella Shredded Cheese, divided
- 1/3 cup plain dry bread crumbs
- 1/4 cup Kraft 100% Parmesan Grated Cheese
- 1/4 cup chopped fresh basil
- 1-3/4 cups pasta sauce
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CUT thin slice off 2 opposite sides of each eggplant; discard trimmings or reserve for another use. (See tip.) Cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; drain in colander. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
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MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
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BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
average rating
12
