2 – Eggplants, peeled and cut length wise about 1/4 inch
1 – Jarred roasted peppers (or variety of colored peppers roasted in the oven)
2 Tablespoons – Olive Oil
Salt – to taste
Black Pepper – to taste
1 Cup – Fresh mozzarella cheese (sliced length wise)
Toothpicks
Preparation:
Pre-heat oven to 350 degrees. In a baking sheet, lay slices of eggplant. Sprinkle olive oil, salt, & black pepper on each side. Put in the oven for 10 min or till each side is a light golden color.
Once out the oven, carefully lay roasted peppers and mozzarella cheese on the eggplant slices. Roll up tightly and place a toothpick to hold the roll.
Serve as an appetizer or as a healthy option for a light meal!
*Optional – This was a hit the first time around so I made it as an entree the next time (not pictured), here’s another option:
Ingredients:
2 – Eggplants, peeled and cut length wise about 1/4 inch
2 – Eggs (beaten)
1 cup – Italian bread crumbs (if not available, add Italian seasoning to regular bread crumbs)
1 – Jarred roasted peppers (or variety of colored peppers roasted in the oven)
2 Tablespoons – Olive Oil
Salt – to taste
Black Pepper – to taste
1 Cup – Ricotta cheese
1 Cup – Fresh mozzarella cheese (sliced length wise)
1 Jar – Favorite pasta sauce
Preparation:
Pre-heat oven to 350 degrees. Lightly brush each eggplant slice with eggs and coat with bread crumbs (mix salt & pepper as needed in bread crumbs) on each side. Fry the eggplant in a pan till golden brown.
Place roasted peppers, thin layer of ricotta cheese, and roll tightly. Place in oven safe dish with the rolled eggplants’ seam down. Pour pasta sauce all over the rolls and dish and place mozzarella on top of each roll.
Bake for 15-20 minutes or till cheese is melted and lightly brown. Let cool for 2-3 minutes and serve with your favorite pasta!