Eggplant Rollatini

Watch our video for Eggplant Rollatini to see how to bake the versatile vegetable as an elegant, restaurant-style dish. This recipe comes together in no time.

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2 large eggplant s, ends trimmed, peeled

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 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 FAMILY FAVORITES Traditional Pasta Sauce

1. 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.

2. 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.

3. Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.

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