Stuffed Eggplant
Prep Time: 12
Cook Time: 58
Serves: Serves: 4
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® ChefStyle Shredded Mozzarella Cheese, 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.