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!

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 of 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 a 13×9-inch glass baking dish with cooking spray; set aside.

~Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until onion is translucent. Add zucchini; cook 10 minutes or until onion and zucchini are lightly browned. Add undrained tomatoes, sugar, salt, and pepper; simmer for 15 to 20 minutes.

~Meanwhile, heat the 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 a medium bowl. Mix until well blended; set aside.

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

~Top rolls with remaining sauce and sliced mozzarella. Bake for 30-35 minutes.

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

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