Online Round 2 - Eggplant Rollatini

Ingredients

• 15 ounce canned tomatoes crushed canned
• 4 servings reserved grilled eggplant from veggie lasagna recipe 
• 1 tablespoon basil leaves fresh chopped
• 2 teaspoons garlic minced
• 0.5 cup mozzarella cheese divided grated
• 2 tablespoons olive oil 
• 0.5 medium onion chopped

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium saucepan over medium-high heat, add the olive oil.
3. Add the onions and cook until softened, about 3 minutes.
4. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer.
5. Let simmer for 10 minutes.
6. Remove from the heat and stir in the chopped basil.
7. In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese.
8. Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips.
9. Roll
10. Spread 1 cup of the tomato sauce onto the bottom of a small baking dish.
11. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella.
12. Bake in oven until the cheese is melted and bubbly, about 25 minutes.