Eggplant Pesto Involtini

 

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.

 

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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.

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Bake on 350 for 20 minutes. Remove from oven and serve. Top with fresh basil and parmesan cheese.