WEEKNIGHT WONDERFUL
Eggplant Rolls
Hearty veggie
Meaty eggplant is even more irresistible filled with breadcrumbs and melty cheese
1 (11 ⁄2 lbs.) eggplant 1 Tbs. olive oil 1
⁄4 tsp. salt
1
⁄4 tsp. pepper
1 clove garlic, minced 1
⁄ cup fresh breadcrumbs 2
1 cup shredded Italian five-cheese blend, 4 oz. 3
⁄4 cup tomato-basil pasta sauce, from 24-oz. jar
1 Tbs. chopped fresh basil leaves
Heat oven to 375°F. Coat 2 rimmed baking sheets with cooking spray. Cut
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9/20/21
Woman’s World
8 (1 ⁄3" thick) rounds from widest part of eggplant. Peel and chop remaining eggplant (about 4 cups). In medium bowl, toss chopped eggplant with olive oil. Spread out in single layer on one baking sheet. Coat both sides of eggplant slices with cooking spray; place on remaining baking sheet. Sprinkle with salt and pepper. Roast sliced eggplant until softened, about 7 min., and chopped eggplant 10–12 min., adding garlic to chopped eggplant during last 2 min. of cooking time. In large bowl, combine chopped eggplant mixture and breadcrumbs. Divide mixture
evenly among eggplant slices; sprinkle with half of cheese. Roll up eggplant slices to encase filling, securing with toothpicks if needed. Spread 1 ⁄2 cup sauce in bottom of 2-qt. baking dish. Top with eggplant rolls. Sprinkle with remaining cheese and 1 ⁄4 cup sauce. Bake until heated through and cheese is melted, 5–10 min. Garnish with fresh basil. Servings: 4. Active time: 30 min. Total time: 50 min. Calories: 208 Protein: 10g Fat: 12g (5g sat.) Chol.: 20mg Carbs.: 17g Sodium: 541mg Fiber: 6g Sugar: 8g
