Rice-Stuffed Eggplant Rolls

Italian cheese blend and tangy feta make this ooey-gooey dish doubly delicious.

Ingredients

• ¾ cup rice
• 1 cup shredded Italian cheese blend
• ⅓ cup chopped fresh basil + additional leaves
• 1 egg
• 1½ lbs. eggplant, trimmed, cut into 24 (1/3” thick) round slices
• 1½ cups tomato-and-basil pasta sauce, from 24-oz. jar
• ⅓ cup crumbled feta cheese, about 1½ oz.

Instructions

1. Cook rice according to package directions; cool. In bowl, combine rice, shredded cheese, chopped basil, egg, and ¼ tsp. pepper; reserve.
2. Heat oven to 400°F. Heat grill pan over medium heat. Coat eggplant slices with cooking spray. In batches, cook, flipping once, until softened, 3-4 min. per side. In 13”x9” baking dish, spread ¾ cup sauce.
3. Place 12 eggplant slices in dish; spoon rice mixture over. Top with remaining eggplant and sauce. Bake until heated through, about 20 min. Uncover; top with feta and pine nuts; bake 5 min.