Eggplant Rollatini with Three Cheeses

By cserumga

Per serving: 301 cal, 15g total fat, 36mg chol, 773mg sodium, 21g carb, 23g protein, 2mg iron, 430mg calcium

Ingredients

• 3 eggplants, stems removed, cut into 24 1/4-inch thick slices (1lb each)
• 2 cups low-fat cottage cheese
• 2 1/2 cups shredded part-skim mozzarella, divided
• 1 cup minced fresh basil, divided
• 3/4 cup shredded Parmesan
• 1 Tbsp minced garlic
• 1 Tbsp minced lemon zest
• 1/2 tsp red pepper flakes
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp black pepper
• 1/4 kosher salt
• 1/2 recipe sauce recipe from Lightened Up Spaghetti and Meatballs

Preparation

Step 1

Preheat oven to 450F.

Blanch eggplant slices in four batches in a large pot of boiling water, 2-3 minutes per batch. Transfer eggplant to a paper towel lined baking sheet and pat dry well with paper towels.

Puree cottage cheese in a food processor until smooth; transfer to a large bowl.

Stir in 1 3/4 cups mozzarella, 3/4 cup basil, Parmesan, garlic, zest, pepper flakes, nutmeg, pepper, and salt.

Cover botton of a 3-qt baking dish with 3/4 cup sauce.

Spread 1 heaping Tbsp cheese mixture onto each eggplant slice; starting at narrow end, roll to enclose. Arrange rolls in baking dish, seam side down, tightly packed in one layer. Top rolls with 3/4 cup more sauce, then sprinkle with remaining 3/4 cup mozzarella.

Bake rollatini until golden and bubbly, 15-20 minutes. Before serving, top with remaining 1/4 cup basil and serve with remaining sauce on the side.