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Classico Eggplant Rollatini
- 2 medium-size eggplant
- 1/2 teaspoon salt
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 1 egg yolk
- 1/8 teaspoon dried Italian seasoning
- 1/8 teaspoon ground black pepper
- 1 (12 ounce) jar roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
- 1 1/2 cups Classico® Four Cheese pasta sauce
- 2 tablespoons grated Parmesan cheese
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 16g|
|Saturated Fat 9g|
|Total Carbohydrate 19.6g|
|Dietary Fiber 3.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|