Baked Eggplant and Ricotta Rolls

Name: Baked Eggplant and Ricotta Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings cooked polenta, to serve; 2 mediums eggplants; 118 milliliters chopped fresh basil; 85 grams coarsely grated mozzarella cheese; 70 grams finely grated parmesan cheese; 575 grams pasta sauce; 480 grams two cups fresh ricotta (dont use the stuff in the tub, go to the deli counter, the other stuff is too runny)

This recipe makes 4 servings with 843 calories, 28g of protein, and 47g of fat each. If $4.41 per serving falls in your budget, Baked Eggplant and Ricotta Rolls might be a great gluten free recipe to try. A mixture of polenta, two cups ricotta, pasta sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 40 minutes.