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The most important part of the success of this recipe is getting the eggplant cooked well enough so they’re tender enough to be cut through with a fork when eating. If they’re thick and rubbery, it doesn’t work. Be patient and slice evenly and cook thoroughly and you’ll be rewarded with low-cal rollatini that’s just as satisfying as the original.
For more great ideas, watch 4 Amazing Things!
1 large eggplant
1 and 3/4 cups Tuscanini Crushed Tomatoes
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup shredded mozzarella cheese
1 cup (1/2 container) low-fat cottage cheese
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 egg
pinch salt
Prepare the eggplant. Slice eggplant into thin, even 1/4-inch slices. This is the most challenging part. Slices that are too thick will be too rubbery once cooked and slices that are broken or too thick will fall apart.
Meanwhile, preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread eggplant on baking sheet. Sprinkle with salt and spray with cooking spray. Bake for 15–18 minutes, or until eggplant slices are completely tender.
Meanwhile, prepare sauce. Add crushed tomatoes to a saucepan and season with sugar, salt, garlic powder, basil, and oregano. Cook for a few minutes then remove from heat.
Meanwhile, prepare the filling. Combine all ingredients.
Spread one cup of sauce in the bottom of a baking pan. Place a heaping spoonful of filling on the thick end of each eggplant slice, roll up, and place in baking pan. Repeat with remaining eggplant. Dollop remaining 3/4 cup sauce on top of each rollatini and top with shredded cheese.
Sponsored by Tuscanini
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