On a oiled baking sheet, lay out all the eggplant slices and on one side only, season (very lightly) with the Garlic % Herb seasoning. Drizzle OIl generously all over the eggplants. Bake 20 Minutes.
Once out of the oven, turn the slices over and spread the pesto.
Mix up the breadcrumbs, cottage cheese, Chilli & garlic seasoning and half of the Italian cheese. Take a tablespoon of the cheese mixture and put it on the larger end of the eggplant and roll.
Pour the Tomato and basil pasta sauce into a oven safe dish. Arrange the rolled eggplants into the sauce. Once done, cover with remaining Italian cheese. Bake for another 25-30 Minutes.
Recipe Note
I recommend serving with toasty bread to go with all the sauce.
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