- Preheat oven to 400°F.
- Place four eggplant rollettes on a baking pan, seam side down. Bake for 25-30 minutes.
- In a medium sauce pot, warm marinara sauce.
- To assemble ladle sauce on the bottom of the plate. Cut the rollette in half. Place the sliced end of the rollette into the sauce. For garnishing, use grated parmesan cheese, chopped basil.
- 4 Roma® Cheese Eggplant Rollettes
- 2 cups Roma® Marinara Sauce
- Roma® Cheese, Parmesan, for garnish
- basil, for garnish