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Easy Eggplant Rotolo Recipe

Easy Eggplant Rotolo Recipe

4 servings



8 no-boil lasagna noodles

4 cups frozen stir-fry pepper blend

2 teaspoons minced garlic

1 tablespoon olive oil

1 small eggplant, unpeeled, cubed

1-2 teaspoons dried Italian seasoning

2 cups fat-free ricotta cheese

Salt and pepper, to taste

2 cans reduced-sodium spaghetti sauce

1/4 cup grated Parmesan cheese


Arrange noodles in shallow baking dish or pan and cover with warm water, let stand until noodles are softened, about 8 minutes. Drain well.


Saute pepper blend and garlic in oil in large skillet 3 to 4 minutes. Add eggplant and Italian seasoning and cook, covered, until eggplant is tender, about 10 minutes, stirring occasionally. Remove from heat and stir in ricotta cheese, season to taste with salt and pepper.


Spread 1/2 cup cheese mixture on each noodle and roll up. Arrange rotolo, seam sides down, in 13 x 9-inch baking pan. Spoon spaghetti sauce over and sprinkle with Parmesan cheese. Bake, loosely, covered at 350 degrees until rotolo are hot and sauce bubbly, about 20 minutes.

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