Eggplant Rotoli

     What's for dinner tonight?  How about these easy eggplant roll-ups ?! Without the breading & frying, makes dinner a chinch! Vegetarian too! 

Who needs a mandolin? Hand sliced this sucker !

Ingredients:

1 medium purple eggplant

1/2 white onion, cubed

1 medium green zucchini, cubed

6 cherry tomatoes, cut into fourths

1/2 cup part-skim Ricotta cheese (or Fat Free)

3/4 cup shredded mozzarella or italian blend

2 Medium eggs

Salt

Pepper 

2 Shakes Oregano

Handful of Fresh Basil chopped  (I used purple & green leaf varieties)

1 Can/Jar Tomato Sauce (I use Tuttorosso brand)

Directions:

1. Hold the eggplant upright on a cutting board & slice the eggplant lengthwise, making the slices as thin as you can. If you have a mandolin, you can use that

2. Place the eggplant slices on a baking sheet. Sprinkle them with salt & pepper

3. Bake the eggplant for 10-12 minutes at 350 degrees. 

When removed, eggplant will be soft but still able to roll.

 *While the eggplant is baking prep your filling*

4. Cube the zucchini, tomatoes and onion, eggs, add ricotta & mozzarella, salt, pepper, oregano, and basil.

5. Mix all ingredients together

6. Spoon mix onto the center of the eggplant

7. Roll eggplant up and place in Pyrex pan 

8. If necessary, place a toothpick through eggplant to keep together

9. Top with more fresh basil

10. Spoon approx. 2 tablespoons of sauce onto each Rotolo 

11. Bake covered at 350 for 1 hour

12. Top with more shredded mozzarella and bake for another 15 minutes 

*Note, if you do not have zucchini in the house, you can substitute broccoli, spinach, mushrooms etc! 

Enjoy! 

*Will post finished product-Stay tuned :)