Eggplant Pesto
Involtini
Ingredients:
1 medium eggplant (sliced lengthwise 1/3 inch)
2 medium balls of fresh mozzarella cheese – sliced thin
1/3 cup pesto
2 ½ cups marinara sauce
1 tablespoon dried basil
1 tablespoon dried oregano
salt and pepper
Fresh basil and grated parmesan cheese to top
Cooking spray
Directions:
Pre-Heat oven to 350.
Mix eggplant with a small
amount of salt and let sit in a colander for 20 minutes.
Spray a baking dish with
cooking spray. Lay eggplant out in rows. Spray a light coating of cooking spray
on top of the eggplant. Bake the eggplant for 22 minutes.
Spoon the marinara sauce
in a large baking dish.
Remove from oven and
place on a cutting board. Spread ½ tablespoon of pesto on each eggplant. Place
2 slices of mozzarella cheese in the middle of each eggplant and roll
tightly. Place eggplant rolls on
top of marinara. Sprinkle with dried basil and oregano.
Bake on 350 for 20
minutes. Remove from oven and serve. Top with fresh basil and parmesan cheese.
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