Name: Eggplant Parm Rolls
Prep time: 90 min
Cook time: 150 min
Total time: 150 min
Ingredients: 1 container (15 oz each) part-skim ricotta cheese; PAM® Olive Oil No-Stick Cooking Spray; 2 eggs, beaten; 1 cup loosely packed fresh basil leaves, chopped; 1 cup chopped yellow onion; 2 cans (14.5 oz each) Hunt's® Stewed Tomatoes, undrained; 1/8 teaspoon kosher salt; 2 large eggplants (2 large = about 2-1/2 lb); 1 cup freshly grated Parmesan cheese; 1 pkg (8 oz each) fresh mozzarella cheese, sliced; 3 teaspoons finely chopped garlic; 2-1/2 cups chopped zucchini; 1/2 teaspoon granulated sugar; 1/8 teaspoon ground black pepper; 1/2 cup extra virgin olive oil, divided

Page Title

Eggplant Parm Rolls