Eggplant Rolatini Casserole
INGREDIENTS
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3 eggs
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2 tablespoons grated Parmesan
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1 tablespoon water
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1 teaspoon kosher salt
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1/2 teaspoon dried oregano
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1/8 teaspoon garlic powder
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2 medium eggplants
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1 tablespoon olive oil
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2 tablespoons diced red onion
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2 cloves garlic, chopped
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1 (14-ounce) can no-sugar-added diced tomatoes
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1 (8-ounce) can no-sugar-added tomato sauce
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1/2 teaspoon dried basil
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1/4 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/8 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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15 ounces whole-milk ricotta cheese
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8 ounces shredded mozzarella cheese
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1/2 cup grated Parmesan
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1/4 cup diced roasted red peppers
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1 tablespoon chopped flat-leaf parsley
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1 tablespoon chopped fresh oregano leaves
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1 clove garlic, minced
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1/4 teaspoon black pepper
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1 large egg
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4 ounces shredded mozzarella cheese
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1 tablespoon olive oil
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1/2 teaspoon dry oregano
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Leaves from 1 bunch of basil, torn into pieces
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Equipment: 9 by 13-inch baking dish
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