Eggplant Stuffed Shells

Eggplant Stuffed Shells, also known as eggplant rollatini, combines two amazing, but heavy, Italian favorites. It’s naturally lighter yet still bursting with flavor and cheesy goodness!

2-3 eggplants cut 1/4″ thick lengthwise to make 12 slices
1 Tbsp olive oil
12 oz jar no sugar added thick tomato sauce
1/2 C shredded part skim low-moisture mozzarella
1 15 oz container part skim ricotta
1/2 C shredded part skim low-moisture mozzarella
1/2 cup shredded fresh parmesan
1 egg lightly beaten
pepper to taste

View the full recipe at Simple Seasonal →