I'm trying to get creative with all these wraps that we have. Hmm. How about making enchiladas, but with spaghetti sauce instead of enchilada sauce and a filling similar to lasagna?
And voila! The birth of the Italian Enchilada.
Ok. So, it's possible that someone else has already come up with this idea, but it was new to me and turned out so delicious! I'm excited to call this my own, and I hope you enjoy it, too.
Yields 4 hearty enchiladas.
1 Tbsp olive oil
1 of an eggplant, thinly sliced
1/4 cup finely chopped red onion
2 garlic cloves, minced
1 cup crushed tomatoes
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup torn fresh spinach
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese
4 Tomato Basil wraps
Preheat oven to 350°F. Grease square cake pan.
Heat olive oil over medium heat. Add eggplant and cook until tender.
Add chopped red onions and garlic.
Sautee 1-2 more minutes until onions are translucent.
Add crushed tomatoes. Stir until mixed. Remove from heat.
In a medium bowl, mix together egg, cottage cheese, Parmesan cheese, spinach, herbs, salt and pepper.
Spoon a layer of eggplant mixture onto a wrap. Top with the cottage cheese mixture.
Roll up wrap and place seam-side down in a greased square cake pan.
Spread spaghetti sauce over tortillas. Sprinkle with shredded mozzarella.
Bake at 350°F for 25-30 minutes or until cheese is nice and gooey.
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