- 2 large eggplants
- 10 oz part skim ricotta cheese
- 6 oz low fat cottage cheese
- 1/4 cup grated Parmesan cheese (see notes), plus more for topping
- 3 tablespoons fresh Italian parsley, minced
- 2 tablespoons fresh basil, minced, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flake (optional)
- Salt & pepper to taste
- 1 jar marinara sauce (I use Rao's)
- Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper or spray with non-stick spray.
- Slice the eggplants 1/4-inch thick, vertically. Season both sides of each slice of eggplant with salt then place in a colander in the sink. Let the eggplant sit for 15 minutes, to draw out excess moisture and bitterness.
- In a medium bowl, combine the ricotta cheese, cottage cheese, 1/4 cup Parmesan cheese, parsley, 2 tablespoons basil, garlic powder, red pepper flake (optional), salt & pepper. Once the filling is uniform, set aside in the refrigerator.
- Rinse the eggplant to remove the salt, then dry thoroughly. Lay eggplant slices in a single layer on the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, until pliable.
- Fill a large baking dish with 1/4-inch marinara sauce. Set aside.
- Once the eggplant slices are baked, lower the oven heat to 375 degrees.
- Remove the filling from the refrigerator. Add 1 generous tablespoon of filling at the base of each eggplant slice, then roll. Place each roll-up, seam side down into the marinara-filled baking dish. Pour extra marinara sauce over each roll for added flavor. Add additional Parmesan cheese and fresh basil. Bake at 375 degrees for 15-20 minutes until the sauce is bubbling and the eggplant roll-ups are golden brown.
- Let rest 5 minutes before serving.
- I like to buy a wedge of Parmesan cheese then grate it myself at home, it makes a world of difference.
By Ilana Traeger
Adapted from
Recipe Runner
Adapted from Recipe Runner
Lana del Crave https://lanadelcrave.com/