Eggplant Rollatini

Ingredients

2 eggplants cut into ¼ inch slices (optional: peel the skin before slicing)

2 TBSP olive oil

1½ cup dry curd cottage cheese

2 eggs

2 TBSP fresh basil, chopped

½ tsp salt (plus extra to salt eggplant)

¼ tsp pepper (plus extra to pepper eggplant)

¼ cup parmesan cheese (shredded)

3 cups compliant marinara

8 oz aged provolone, aged Monterrey Jack, or aged Havarti, sliced

2 eggplants cut into 1/4 inch slices (optional: peel the skin before slicing)

2 TBSP (30 ml) olive oil

330 grams dry curd cottage cheese

2 eggs

2 TBSP (30 ml) chopped fresh basil

½ tsp (2.5 ml) salt (plus extra to salt eggplant)

¼ tsp (1.25 ml) pepper (plus extra to pepper eggplant)

20 grams parmesan cheese (shredded)

678 grams compliant marinara

227 grams aged provolone, aged Monterrey Jack, or aged Havarti, sliced

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Preheat the oven to 425°F (218°C)
Place eggplant slices on a baking sheet (use a rack if you have one)
Brush olive oil on both sides of the eggplant slices.
Sprinkle with salt and pepper.
Bake in oven for 13 minutes (until eggplant is softened).
While eggplant is baking, combine the dry curd cottage cheese, parmesan cheese, eggs, basil, salt, and pepper in a mixing bowl.
When eggplant is done cooking, add 1 heaping spoonfull of filling to the end of each eggplant slice.
Add 1/2 of the marinara sauce to a 9 x 13 baking dish.
Roll the eggplant slice lengthwise around the filling and position in the baking dish, seam side down.
Pour remaining marinara sauce over the eggplant.
Top each rotini with sliced cheese.
Bake 25 minutes.
Remove from oven and let stand 5 minutes before serving.