Easy Eggplant Involtini - Bertolli
Microwave-cooked eggplant slices stuffed with ricotta and Parmesan in Bertolli's Alfredo sauce—quick & easy involtini in 23 minutes!
Ingredients
- 1 eggplant (1 1/2 pound)
- 1 15 ounce container ricotta cheese
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh basil
- 1 garlic clove, grated
- 1 large egg, lightly beaten
- Cooking spray
- Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce
- 1 cup shredded part-skim mozzarella cheese
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