1 tablespoon dried basil (optional add thawed chopped spinach or
kale)
2 Ibs precooked chicken shred 6 oz cream cheese (optional add 1/3 cup
ricotta cheese)
1 ½ cups shredded italian cheese blend
2 eggs
1 jar spaghetti
sauce
¾ cup shredded parmesan cheese
1 stick of butter
2 tbsp tomato paste
1/2 tbsp red
wine vinegar
1-2 tbsp smoked paprika
Instructions
1. Preheat oven to 400 degrees F. Line a
baking sheet with parchment. Cut eggplant lengthwise in 1/4-inch thick strips
and spread on the baking sheet in a single layer. Bake 10 minutes, until
eggplant is lightly browned and dry.
2. Meanwhile, Chop or shred chicken pieces
to bite-sized. In a bowl, combine chicken, cream cheese, 1 ½ cup shredded
Italian cheese blend, basil, egg and a pinch of salt and pepper. Mix until well
combined.
3. Spread half jar of tomato sauce in the bottom of a large 13x9
baking dish.
4. Place a spoonful of cheese mixture in the center of each
eggplant slice and roll sides around it, then transfer to the baking dish
seam-side down. Repeat with remaining filling and eggplant. Top eggplant with
remaining 1 ½ cup tomato sauce and rest of Italian cheese and sprinkle parmesan
over the top.
5. Bake 20 minutes, until sauce is bubbling and cheese is lightly
browned.
6. Meanwhile, in a small bowl combine butter, tomato paste, red wine
vinegar, smoked paprika and a pinch of black pepper. Wisk together with a fork
until evenly combined. Refrigerate until ready to serve. Serve eggplant rolls
topped with a dollop of tomato butter.
By: Platejoy
