Eggplant Rollatini

6 servings

2 Eggplants, trimmed, peeled

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

2 cups  Shredded Mozzarella Cheese, divided

1/3 cup plain dry bread crumbs

1/4 cup Grated Parmesan Cheese

1/4 cup chopped fresh basil

1 jar (14 oz.) spaghetti sauce


HEAT oven to 350ºF.

CUT thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.

MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.

BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.