Eggplant Rollatini

Continuing on with using items from my Food Co-op package (see "Leek and Potato Soup" post), I decided to use the Eggplants today. This is a recipe for Eggplant Rollatini and it's originally from the kraftcanada site.

Just to recap, here is a photo of the Food Co-op package:

Okay, now we are going to make the Eggplant Rollatini!

Ingredients:
2 - Large Eggplants
1/2 - Container (250 ml) of 1% Cottage Cheese
2 - Cups Mozzarella Cheese, Shredded
1/2 - Cup Parmesan Grated Cheese
1/3 - Cup Bread Crumbs
2 - Tbsp Basil
1 3/4 - Cup Pasta Sauce

Directions:

Cut both ends off the Eggplants and cut them into thin slices

Microwave the slices on High for 5 or 6 minutes until they are soft

Place on a clean towel and top with a second towel

Press gently to remove excess moisture from the Eggplant slices

Mix together Cottage Cheese, Mozzarella (1.5 Cups), Parmesan (1/4 Cup) and Bread Crumbs

Spoon mixture onto each Eggplant slice

Roll it up

Place Rolled up pieces into a 13 x 9 greased pan

Cover with Pasta Sauce, the remaining Mozzarella, Parmesan and Basil

Bake for 30 minutes at 350F and then let stand for 5 minutes before serving

Plate and Serve!

I've never really had Eggplant before, at least not that I can remember, but I was pleasantly surprised with this dish. It tasted just like a Lasagna and the combination of cheeses was really good. The kids even ate some!