Vegetarian
Stuffed Eggplant
Prep Time: 12 min | Cook Time: 58 min | Servings: 4 | Calories: 470
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Prep Time
12 min
Cook Time
58 min
Servings
4
Calories
470
This vegetarian dish promises tons of deliciously smooth cheesy flavor with eggplant slices rolled up in Sargento® Part-Skim Ricotta Cheese. Bake with a tomato and basil red sauce until perfectly tender and the cheese is bubbly and ready to be served up hot.
Ingredients
- 1 large eggplant
- Salt
- Freshly ground black pepper
- 6 tsp. olive oil, divided
- 2 cups Bertolli® Tomato & Basil Sauce, divided
- 1 container (15 oz.) Sargento® Part-Skim Ricotta Cheese
- 3 cups (8 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
Directions
- Trim eggplant and cut lengthwise into 12, 1/4-inch thick slices. Sprinkle salt and pepper over slices.
- Heat 1 tablespoon oil in large non-stick skillet over medium heat until hot. Add 2 eggplant slices. Cook 2 to 3 minutes per side or until golden brown. Transfer to paper towels to drain and cool. Repeat with remaining oil and eggplant slices.
- Spread 1 cup pasta sauce over bottom of 13 x 9-inch baking dish. Combine Ricotta and 1-1/2 cups Mozzarella cheese; mix well. Spoon mixture over eggplant slices; roll up and place seam side down in dish. Top with remaining pasta sauce and cheese. Cover with aluminum foil. Bake in preheated 350°F oven 35 to 40 minutes or until hot and bubbly.
