Baked Eggplant Rolatini

Name: Baked Eggplant Rolatini
Total time: 60 min
Ingredients: 1 Jar Bertolli® Rustic Cut™ Marinara with Hearty Vegetables; 2 Large Eggplants (sliced lengthwise, 1/4 inch thick slices); 1 cup Ricotta Cheese; 1/2 cup Parmesan Cheese (shredded, plus additional parmesan for dusting over top of the dish); 1 Egg; 2 Garlic Cloves (minced); 3 tbsp Fresh Basil (chopped); 1/4 tsp Salt; 1/2 tsp Black Pepper; 1/2 cup Mozzarella Cheese

bertolli.com

Fall in love with this Baked Eggplant Rollatini from Bertolli, stuffed with ricotta and Parmesan, baked to perfection with savory marinara – a delicious meatless dinner for the whole family!

View full recipe on bertolli.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.

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Ingredients

1 Jar Bertolli® Rustic Cut™ Marinara with Hearty Vegetables
2 Large Eggplants (sliced lengthwise, 1/4 inch thick slices)
1 cup Ricotta Cheese
1/2 cup Parmesan Cheese (shredded, plus additional parmesan for dusting over top of the dish)
1 Egg
2 Garlic Cloves (minced)
3 tbsp Fresh Basil (chopped)
1/4 tsp Salt
1/2 tsp Black Pepper
1/2 cup Mozzarella Cheese