About
A Cheesy Italian Comfort Food That's Lightened-Up!
Eggplant Stuffed Shells, also known as eggplant rollatini, combines two amazing, but heavy, Italian favorites. It’s naturally lighter yet still bursting with flavor and cheesy goodness!
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Boii favorited Eggplant Stuffed Shells
08 Mar 15:05
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OH! Its the Domo :3 favorited Eggplant Stuffed Shells
28 Jul 02:02
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Penny F. added Eggplant Stuffed Shells to Pastas
09 Jan 12:32
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Suzi T. favorited Eggplant Stuffed Shells
22 Dec 14:56
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Rachel (Simple Seasonal) published her project Eggplant Stuffed Shells
21 Dec 09:00
You Will Need
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Step 1
Preheat your oven to 375ºF.
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Step 2
Cut the eggplant into 12 lengthwise slices, about 1/4" thick.
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Step 3
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.
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Step 4
While the eggplant slices are cooling, stir together all of the ingredients for the cheese filling in a medium mixing bowl.
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Step 5
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.
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Step 6
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.
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Step 7
Arrange the stuffed eggplant in your casserole dish on top of the marinara. Finally sprinkle with 1/2 C of mozzarella.
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Step 8
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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