Kirby's Eggplant Rollatini
| Prep Time: 10 min | Serves: 2 |
| Cooking Time: 20 min | Yield: 6 eggplant rolls |
Restaurant Quality without the fat, oil, and guilt.
Ingredients
Kirby's Pasta Sauce:- 3 1/2 servings Canned Whole Tomatos
- 1/2 cup Basil, Fresh
- 1/2 cup red wine
- 4 clove Garlic Clove
- 1 tbsp Spices, Crushed Red Peppers
- 1 tbsp Fresh Oregano
- 1 medium onion White Onion
- 1 1/4 lb Eggplant [medium]
- 1/8 cup Low-fat Cottage Cheese
- 8 tbsp Basil, Fresh
- 1 tbsp Low Fat Mozzerella
- 2 tsp Parmesan Cheese
- 1/2 cup Spinach
Directions
Kirby's Pasta Sauce: Chop Onion and Garlic and put in Sauce Pan over medium heat.
Add tomatoes, crushed red pepper and wine and let simmer on low heat for 25-30 minutes.
Remove Sauce from Pan and put into a blender for a few minutes until smooth.
Return to the pan and add herbs.
Let simmer for as long as you like.
If you like the sauce thinner add a bit of water.
Pre-heat Oven to 350.
1. Drain Cottage Cheese
2. Put Cottage Cheese, Basil, spinach and Mozzerella in a blender until creamy and well blended. It should be a greenish tint.
3. Slice Eggplant Thinly Lengthwise.
4. Grill the eggplant on a grill pan until soft.
5. Take a bit of the cheese mixture and spread onto each eggplant slice.
6. Roll and secure with toothpic.
7. Spread a little bit of the sauce onto the bottom of the pan and place each slice on top of it.
8. Drizzle top of rolls with sauce as well.
9. Sprinkle with Parmesan Cheese
10. Bake for 20 minutes.