Prep Time
16 Mins
Cook Time
42 Mins
Yield
4 servings (serving size: 2 rolls)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.

Step 3

Coat a large baking sheet with cooking spray. Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper. Bake at 450° for 12 minutes or until tender; cover and keep warm.

Step 4

Reduce oven temperature to 375°.

Step 5

Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray. Combine ricotta cheese, goat cheese, and parsley in a small bowl. Spread 2 tablespoons ricotta mixture onto each eggplant slice. Roll up slices, and place, seam sides down, in dish. Spoon remaining 1/3 cup sauce evenly over rolls, and sprinkle with mozzarella cheese. Cover and bake at 375° for 25 minutes; uncover and bake an additional 5 minutes or until cheese is browned and bubbly.

Oxmoor House Healthy Eating Collection

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