Still looking for some yummy Autumn comfort food recipes? This dish doesn’t require too many ingredients and is easier to make than the name sounds. I promise!
What You Need
2 eggplants, trimmed and peeled
1 container(16 oz.) Low Fat Cottage Cheese or ricotta
2 cups shredded cheese, divided
1/3 cup plain dry bread crumbs
1/4 c. chopped fresh basil
1 jar (14oz.) spaghetti sauce
Heat oven to 350.
Cut thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
Eggplant cutting tip: First, cut each end off to give your eggplant feet.
Mix ricotta, 1-1/2 cups shredded cheese, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13×9-inch pan sprayed with cooking spray. Cover with spaghetti sauce.
Then top with remaining shredded cheese.
BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
Enjoy your Autumn comfort food, I know I will!