Roasted Eggplant Chicken Roll Ups
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice eggplant lengthwise into at least 8 slices. Combine 3 tbsp (45 mL) of the oil, oregano, ¼ tsp each of the salt and pepper and brush over eggplant slices. Place on parchment paper lined baking sheet and roast in 400°F (200°C) oven for about 20 minutes or until tender and golden. Set aside.
Heat remaining oil in nonstick skillet. Cook onion, pepper and garlic for about 3 minutes or until softened. Add chicken, Italian herb seasoning and remaining salt and pepper; cook, stirring for about 5 minutes or until chicken is no longer pink inside. Let cool slightly. Stir in ricotta and provolone cheeses, parsley and basil.
Divide chicken mixture among eggplant slices on one end. Roll up jelly roll style.
Spread pasta sauce in 10 cup (2.5 L) baking dish and nestle eggplant roll ups, seam side down into sauce. Sprinkle with Parmesan cheese; cover and bake in 375°F (185°C) oven for 20 minutes. Uncover and bake for about 10 minutes or until light golden and sauce is bubbly.
If making ahead, simply nestle roll ups in sauce; cover and refrigerate for up to 2 days. Reheat as in recipe and keep covered for 30 minutes before uncovering.
|Saturated Fat||4.5 g|
|Per serving||% Daily Value|