Recipe | Cheesy Eggplant Parmesan Rollups

Ingredients

2 medium Italian eggplants,sliced into ½” pieces

2 teaspoons olive oil

2 garlic cloves

1 ½ cups tomato sauce (350 ml)

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon black pepper

12 slices ham

14 slices mozzarella cheese

1 ¼ cup cottage cheese (200 g)

Instructions

1. Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Lightly spray a baking dish (10″ oval was used) with non-stick spray and set it aside.
2. Remove the ends of the eggplants, then slice them both lengthwise into ½” strips.
3. Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
4. In a medium skillet, heat olive oil over medium heat. Add the garlic to the pan and saute for 1 to 2 minutes, until just beginning to brown, being careful not to burn.
5. To the skillet, add the tomato sauce, basil, remaining ½ teaspoon salt, and black pepper. Simmer, stirring regularly, for 10 minutes.
6. Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
7. Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
8. Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. 
9. Bake for 10 minutes then remove and set aside.
10. Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
11. Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. 
12. Bake for 10 minutes then remove and set aside. (www.scrambledchefs.com)