Ingredients

The following ingredients have 6 Servings
  • 2 large eggplants, ends trimmed, peeled
  • 1 container (16 oz.) 2% milkfat low fat cottage cheese
  • 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
  • 1/3 cup dry bread crumbs
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1/4 cup chopped fresh basil
  • 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Instruction

  • Heat oven to 350ºF.
  • Cut thin slice off opposite long sides of each eggplant; discard. Cut each eggplant into 6 lengthwise slices; place in microwaveable bowl. Microwave on HIGH 5 to 6 min. or until eggplant is very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; cover with second towel. Press gently to remove excess moisture from eggplant.
  • Mix cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil until blended. Spoon about 1/3 cup cheese mixture onto each eggplant slice; roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch pan sprayed with cooking spray; cover with pasta sauce and remaining mozzarella.
  • Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.