Online Round 2 Recipe - Eggplant Rollatini

Name: Online Round 2 Recipe - Eggplant Rollatini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 medium onion, chopped; 2 teaspoons minced garlic; 1 (15-ounce) can crushed tomatoes; 1 tablespoon chopped fresh basil leaves; Reserved ricotta filling from Veggie Lasagna recipe; 1/2 cup grated mozzarella, divided; Reserved grilled eggplant from Veggie Lasagna recipe

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Level: Easy
Total: 1 hr

Prep: 5 min
Cook: 55 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 5 min
Cook: 55 min

Yield: 4 servings

Ingredients

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2 tablespoons olive oil

1/2 medium onion, chopped

2 teaspoons minced garlic

1 (15-ounce) can crushed tomatoes

1 tablespoon chopped fresh basil leaves

Reserved ricotta filling from Veggie Lasagna recipe

1/2 cup grated mozzarella, divided

Reserved grilled eggplant from Veggie Lasagna recipe

Directions

Preheat the oven to 350 degrees F.
In a medium saucepan over medium-high heat, add the olive oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer. Let simmer for 10 minutes. Remove from the heat and stir in the chopped basil.
In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese.
Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips. Roll
Spread 1 cup of the tomato sauce onto the bottom of a small baking dish. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella. Bake in oven until the cheese is melted and bubbly, about 25 minutes.