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Eggplant Rollatini

Kristen Mccaffrey
  • 65 minutes
  • Serves 4

INGREDIENTS

2

eggplants, sliced thinly (about 1/4 inch)

1/2

onion, minced

1

zucchini, grated or thinly chopped

2

garlic cloves, minced

1/2 cup

shredded part skim mozzarella cheese

1/4 cup

basil, chopped

3 tbsp

Parmesan cheese

1

egg white

Salt and pepper

4 oz

fresh mozzarella, sliced thin