This is pretty easy and doesn't take too much time to put together and it is delicious. It doesn't even really taste like eggplant it is more like noodles just better for you. I thought that the cottage cheese would be weird but once pureed it has the same consistency as ricotta and is probably better for you. You can always add more veggies to this. I sauteed some squash and mushrooms and put them into my sauce. I think that spinach would be delicious added into the inside of the rolotini. This made about 3 servings for me.
1 eggplant - cut into 1/4 inch thick slices - this is easiest to do with a mandolin if you have one
2/3 c cottage cheese
1 cup shredded mozzarella cheese
1/4 c basil - minced
1/4 c parmesan
1 clove garlic - minced
1 tsp lemon zest
salt and pepper to taste
1-2 c spaghetti sauce depending on how saucy you like things
1. Set water to boil in a large pot.
2. While waiting for water to boil, puree cottage cheese, basil, garlic, and lemon zest. When smooth, in a medium bowl stir in parmesan, salt and pepper, and 1/3 c mozzarella cheese.
3. Remove the stems from the eggplant and slice into 1/4 inch slices, I think I got about 10 out of mine. It is important these are not thicker than 1/4 inch because then they will not roll well.
4. Preheat oven to 450 degrees
5. Blanch eggplant slices in boiling water for 2-3 minutes, making sure to stir them around, until they are pliable and tender. When done transfer to paper towel lined cookie sheet and dry thoroughly.
6. Cover the bottom of an 8x8 dish with a thin layer of sauce.
7. Spread a heaping TBS of cheese mixture onto each slice of eggplant, roll starting from the narrow end. Place seam side down and pack tightly with other rolls in a single layer.
8. Cover rolls with remaining sauce, I like things saucy so I had a good bit but it depends on your tastes you can put less on and then serve extra on the side. Top with remaining mozzarella cheese and bake until golden brown and bubbly, 15-20 minutes.