4 servings (serving size: 5 rolls with sauce)

How to Make It

Step 1

Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.

Step 2

Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.

Step 3

Preheat oven to 375°.

Step 4

Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.

Step 5

Bake at 375° for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.

Step 6

Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

Ratings & Reviews

martin0723's Review

April 19, 2012
delicious! i added some extra garlic and basil to the filling because my family loves those ingredients, but it probably would have been great without it anyway. one for the recipe books.

Payal23's Review

August 29, 2011