Rollatini Eggplant

By johandi

Ingredients

• 1 jar (645 mL) pasta sauce, divided
• 1 egg, beaten
• 1-3/4 cups ricotta cheese
• 1-1/2 cups Kraft Mozzarella Shredded Cheese
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 1/4 cup pesto (can replace with spinach)
• 2 large eggplants, trimmed, peeled
• 1 pkg (10 oz) frozen chopped spinach, thawed, well drained) optional

Preparation

Step 1

HEAT oven to 350ºF.
CUT thin slice off 2 opposite sides of each eggplant; discard trimmings or reserve for another use. (See tip.) Cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; drain in colander. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended
Spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.