Step 1

INSTRUCTIONS 1. Cut the ends off of the eggplant. Slice into 1/4-inch slices to make around 10 slices of eggplant. Arrange sliced eggplant on paper towels. Sprinkle both sides with salt and let sit for 15 minutes. 2. Preheat your oven to 400 degrees F. Rinse the salt from eggplant and pat dry with paper towels. Arrange the eggplant slices on a parchment-lined baking sheet. Brush the slices with olive oil on both sides. Bake the eggplant in the preheated oven for 10 minutes. 3. Meanwhile, in a large bowl, combine the ricotta cheese, egg, 1/2 cup of the mozzarella cheese, chopped spinach, pecorino romano cheese, Italian seasoning, and garlic powder. 4. In another large bowl, combine the Bertolli® Organic Traditional Tomato & Basil Sauce and the Bertolli® Organic Creamy Alfredo Sauce to make the Rosa sauce. Spoon 2 cups of the Rosa sauce into the bottom of a large baking dish. 5. To prepare the rollatini, place a heaping spoonful the ricotta mixture onto the thinner end of each slice of eggplant. Roll the eggplant around the cheese mixture. Repeat with the remaining eggplant. Place the rollatinis into the prepared baking dish. Spoon additional sauce over each rollatini and sprinkle with the remaining mozzarella cheese. 6. Bake in the preheated oven for 30 minutes. NOTES As is, this is a meatless recipe. If you would like to add meat to the ricotta cheese filling, some browned Italian sausage would be a great choice. Author: Becky

Step 2

INSTRUCTIONS 1. Cut the ends off of the eggplant. Slice into 1/4-inch slices to make around 10 slices of eggplant. Arrange sliced eggplant on paper towels. Sprinkle both sides with salt and let sit for 15 minutes. 2. Preheat your oven to 400 degrees F. Rinse the salt from eggplant and pat dry with paper towels. Arrange the eggplant slices on a parchment-lined baking sheet. Brush the slices with olive oil on both sides. Bake the eggplant in the preheated oven for 10 minutes. 3. Meanwhile, in a large bowl, combine the ricotta cheese, egg, 1/2 cup of the mozzarella cheese, chopped spinach, pecorino romano cheese, Italian seasoning, and garlic powder. 4. In another large bowl, combine the Bertolli® Organic Traditional Tomato & Basil Sauce and the Bertolli® Organic Creamy Alfredo Sauce to make the Rosa sauce. Spoon 2 cups of the Rosa sauce into the bottom of a large baking dish. 5. To prepare the rollatini, place a heaping spoonful the ricotta mixture onto the thinner end of each slice of eggplant. Roll the eggplant around the cheese mixture. Repeat with the remaining eggplant. Place the rollatinis into the prepared baking dish. Spoon additional sauce over each rollatini and sprinkle with the remaining mozzarella cheese. 6. Bake in the preheated oven for 30 minutes. NOTES As is, this is a meatless recipe. If you would like to add meat to the ricotta cheese filling, some browned Italian sausage would be a great choice. Author: Becky