2 Eggplants, trimmed, peeled
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
2 cups Shredded Mozzarella Cheese, divided
1/3 cup GF plain dry bread crumbs
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh basil
1 jar (14 oz.) GF spaghetti sauce
Heat oven to 350ºF.
Cut thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
Mix cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray.
Cover with spaghetti sauce and remaining mozzarella.
Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
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