Jefferson County Recipe of the Day: Eggplant Parmesan Rolls

This tasty grilled eggplant stuffed with cheese and baked in a tomato sauce will please everyone!

Eggplant Parmesan Rolls

Ingredients

Olive Oil No-Stick Cooking Spray
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1 tablespoon finely chopped garlic
2-1/2 cups chopped zucchini
2 – 14.5 oz. cans Stewed Tomatoes, undrained
1/2 teaspoon granulated sugar
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 large eggplants
2 eggs, beaten
1 container part-skim ricotta cheese
1 cup freshly grated Parmesan cheese
1 cup loosely packed fresh basil leaves, chopped
1/2 lb. fresh mozzarella cheese, sliced

Directions

~Preheat oven to 350°F.

~Lightly spray 13×9-inch glass baking dish with cooking spray; set aside.

~Heat oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is translucent. Add zucchini; cook until onion and zucchini are lightly browned. Add undrained tomatoes, sugar, salt and pepper; simmer 15 to 20 minutes.

~Meanwhile, heat grill pan over medium-high heat. Cut ends off each eggplant; cut each eggplant lengthwise into 1/4-inch slices. Spray both sides of each slice with cooking spray. Grill slices 2 minutes per side or until lightly browned and pliable; set aside.

~Combine eggs, ricotta cheese, Parmesan cheese and basil in medium bowl. Mix until well blended; set aside.

~Place 2 cups of the tomato sauce in bottom of prepared dish. Assemble rolls by spreading about 2 tablespoons cheese mixture on each eggplant slice. Roll up from a short end and place seam-side down in dish. Repeat. Top rolls with remaining sauce and sliced mozzarella.

~Bake 30 to 35 minutes.

~Remove from oven; let stand 5 minutes before serving.


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