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

Eggplant Shells
2-3 eggplants cut ¼” thick lengthwise to make 12 slices
1 Tbsp olive oil
12 oz jar no sugar added thick tomato sauce
½ C shredded part skim low-moisture mozzarella
Cheese Filling
1 15 oz container part skim ricotta
½ C shredded part skim low-moisture mozzarella
½ cup shredded fresh parmesan
1 egg lightly beaten
pepper to taste
Preheat your oven to 375ºF. Cut the eggplant into 12 lengthwise slices, about ¼” thick. Lightly brush the eggplant slices evenly on both sides with olive oil. In a skillet over medium heat, cook the eggplant for 1 to 2 minutes on each sides until it begins to soften, and then set aside to cool. While the eggplant slices are cooling, stir together all of the ingredients for the cheese filling in a medium mixing bowl. Pour 1 12 oz jar of tomato sauce into the bottom of a casserole dish. I selected the thickest sauce I could find as eggplant tends to release some water, and I didn’t want to end up with a water sauce after baking. Place a heaping tablespoon of cheese filling in the middle of each cooled eggplant slice and roll the ends together to form a “noodle” like a manicotti shell. Arrange the stuffed eggplant in your casserole dish on top of the marinara. Finally sprinkle with ½ C of mozzarella. Bake at 375ºF for 20-25 minutes or until the cheese is melted and the dish is bubbling and heated all the way through. Allow it to sit 3-5 minutes before serving.

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