Description
Eggplant Stuffed Shells, also known as eggplant rollatini, combine two amazing but heavy Italian favorites. It’s naturally lighter yet still bursting with flavor and cheesy goodness!
Ingredients
- FOR THE EGGPLANT SHELLS:
- 3 Eggplant
- 1 Tablespoon Olive Oil
- 1 jar (12 Oz. Size) No Sugar Added Thick Tomato Sauce
- ½ cups Shredded Part Skim Low-moisture Mozzarella
- FOR THE CHEESE FILLING:
- 15 ounces, weight Part Skim Ricotta
- ½ cups Shredded Part Skim Low-moisture Mozzarella
- ½ cups Shredded Fresh Parmesan
- 1 Egg, Lightly Beaten
- Pepper To Taste
Preparation
Preheat oven to 375ºF.
Cut eggplant into 12 lengthwise slices, about 1/4 inch thick. Lightly brush eggplant slices evenly on both sides with olive oil. In a skillet over medium heat, cook eggplant for 1–2 minutes on each sides until it begins to soften, and then set aside to cool.
While eggplant slices are cooling, in a medium mixing bowl, stir together all ingredients for the cheese filling.
Pour tomato sauce into the bottom of a casserole dish. (I selected the thickest sauce I could find as eggplant tends to release some water, and I didn’t want to end up with a water sauce after baking.) Place a heaping tablespoon of cheese filling in the middle of each cooled eggplant slice and roll ends together to form a noodle, like a manicotti shell.
Arrange stuffed eggplant in the casserole dish on top of the sauce. Finally, sprinkle with 1/2 cup mozzarella. Bake at 375ºF for 20–25 minutes or until cheese is melted and dish is bubbling and heated all the way through. Allow to sit 3–5 minutes before serving.
