Eggplant Rolls

Photo: flickr user Tim Patterson

Ingredients

cup part-skim ricotta cheese

1 cup loosely packed fresh basil leaves

1 cup loosely packed fresh parsley

cup loosely packed fresh spinach leaves

1 tablespoon toasted pine nuts

1 tablespoon grated Parmesan cheese

2 cloves garlic, minced

Freshly ground black pepper

1 eggplant

1 thick cut lengthwise into slices

2 cups marinara or tomato sauce

cup shredded low-fat mozzarella

Preparation

Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce.

FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use.

If desired, salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry.

Lightly spray nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.

Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until eggplant is tender and heated through, 25 to 30 minutes.

VARIATION: Add 1 oz. reconstituted sun-dried tomatoes to filling.

NOTE: Depending on size of eggplant used, there may be extra filling. Use it as a sandwich spread, toss it with hot pasta, or thin it with a little water left from boiling pasta for dipping.