Parmesan and Ricotta Ratatouille

Parmesan and Ricotta Ratatouille

prep time

minutes
cook time

minute
servings
8

Ingredients

















Cooking Instructions

1

Lightly salt eggplant slices and set aside for 30 minutes. Rinse and pat dry.


2

Heat oven to 350°F. Spray 1 or 2 large cookie sheets with nonstick cooking spray. Place eggplant slices on cookie sheets. Bake 10 minutes. Set aside.


3

In Dutch oven, heat oil. Add onion, Italian seasoning and cayenne pepper; sauté 2 minutes. Add zucchini, bell pepper and mushrooms; sauté 3 minutes. Add diced tomatoes. Cover and simmer 15 minutes. Uncover and cook until liquid is reduced.


4

Place large spoonful of zucchini filling on each eggplant slice; roll up. Place rolls, seam side down and not touching in sprayed 13x9-inch baking dish. Spoon crushed tomatoes over rolls.


5

Place ricotta, parmesan and garlic in food processor. Process until smooth and creamy. Spoon cheese mixture down center of each roll. Sprinkle with parsley and olives.


6

Cover; bake 45 minutes at 350°F. Let stand 10 minutes before serving.


Ingredients

















Cooking Instructions

1

Lightly salt eggplant slices and set aside for 30 minutes. Rinse and pat dry.


2

Heat oven to 350°F. Spray 1 or 2 large cookie sheets with nonstick cooking spray. Place eggplant slices on cookie sheets. Bake 10 minutes. Set aside.


3

In Dutch oven, heat oil. Add onion, Italian seasoning and cayenne pepper; sauté 2 minutes. Add zucchini, bell pepper and mushrooms; sauté 3 minutes. Add diced tomatoes. Cover and simmer 15 minutes. Uncover and cook until liquid is reduced.


4

Place large spoonful of zucchini filling on each eggplant slice; roll up. Place rolls, seam side down and not touching in sprayed 13x9-inch baking dish. Spoon crushed tomatoes over rolls.


5

Place ricotta, parmesan and garlic in food processor. Process until smooth and creamy. Spoon cheese mixture down center of each roll. Sprinkle with parsley and olives.


6

Cover; bake 45 minutes at 350°F. Let stand 10 minutes before serving.


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