Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1 cup chopped yellow onion

  3. 1 tablespoon finely chopped garlic

  4. 2-1/2 cups chopped zucchini

  5. 2 cans (14 1/2 oz each) Hunt's® Stewed Tomatoes, undrained

  6. 1/2 teaspoon granulated sugar

  7. 1/8 teaspoon kosher salt

  8. 1/8 teaspoon ground black pepper

  9. 2 large eggplants

  10. 2 large 2-1/2 lb 2 eggs, beaten

  11. 1 container (15 oz each) part-skim ricotta cheese

  12. 1 cup freshly grated Parmesan cheese

  13. 1 cup loosely packed fresh basil leaves, chopped

  14. 1 pkg (8 oz each) fresh mozzarella cheese, sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Lightly spray 13x9-inch glass baking dish with cooking spray; set aside. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until onion is translucent. Add zucchini; cook 10 minutes or until onion and zucchini are lightly browned, stirring frequently. Add undrained tomatoes, sugar, salt and pepper; simmer 15 to 20 minutes. Meanwhile, heat grill pan over medium-high heat. Cut ends off each eggplant; cut each eggplant lengthwise into 1/4-inch slices. Spray both sides of each slice with cooking spray. Grill slices 2 minutes per side or until lightly browned and pliable; set aside. Combine eggs, ricotta cheese, Parmesan cheese and basil in medium bowl. Mix until well blended; set aside. Place 2 cups of the tomato sauce in bottom of prepared dish. Assemble rolls by spreading about 2 tablespoons cheese mixture on each eggplant slice. Roll up from a short end and place seam-side down in dish. Repeat. Top rolls with remaining sauce and sliced mozzarella. Bake 30 minutes or until cheese melts and is lightly browned. Remove from oven; let stand 5 minutes before serving.


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