Online Round 2 Recipe - Eggplant Rollatini

• 2 tablespoons olive oil
• 1/2 medium onion, chopped
• 2 teaspoons minced garlic
• 1 (15-ounce) can crushed tomatoes
• 1 tablespoon chopped fresh basil leaves
• Reserved ricotta filling from Veggie Lasagna recipe
• 1/2 cup grated mozzarella, divided
• Reserved grilled eggplant from Veggie Lasagna recipe

1. Preheat the oven to 350 degrees F.
2. In a medium saucepan over medium-high heat, add the olive oil.
3. Add the onions and cook until softened, about 3 minutes.
4. Add the garlic and cook for another minute.
5. Stir in the crushed tomatoes and bring to a simmer.
6. Let simmer for 10 minutes.
7. Remove from the heat and stir in the chopped basil.
8. In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese.
9. Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips.
10. Roll
11. Spread 1 cup of the tomato sauce onto the bottom of a small baking dish.
12. Put the eggplant rolls, seam side down, into the baking dish.
13. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella.
14. Bake in oven until the cheese is melted and bubbly, about 25 minutes.

olive oil, onion, garlic, tomatoes, fresh basil, veggie lasagna recipe, mozzarella, veggie lasagna recipe

Taken from www.foodnetwork.com/recipes/sandra-lee/online-round-2-recipe-eggplant-rollatini-recipe.html (may not work)