Italian Stuffed Eggplant

Photo: flickr user jugglerpm

Ingredients

1 lg. green pepper, finely chopped

3/4 pound mushrooms, finely chopped

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

2 cloves garlic, minced

1 eggplant (about ½ lb.)

3/4 cup pasta sauce

1/2 cup light ricotta cheese

2 ounces light mozzarella cheese, shredded

Preparation

In medium skillet, saute first 5 ingredients in 1 tablespoon oil 10 to 15 minutes. Meanwhile, preheat broiler. In cup, combine 3 tablespoons oil and garlic. Cut eggplant lengthwise into 16 (1/4 inch thick) slices. Arrange on broiler rack; brush with oil mixture. Broil 4 to 4 1/2 minutes until tender, turning and brushing with oil mixture. Repeat with remaining eggplant.

Turn oven temperature to 400 degrees. Pour 1/2 cup pasta sauce in 10 inch round baking dish. Stir cheese into vegetable mixture. Spoon about 2 tablespoons vegetable mixture in center of each eggplant slice. Roll "jelly roll style"; place in baking dish. Spoon remaining 1/4 cup pasta sauce over eggplant rolls. Bake 25 to 30 minutes until heated through. Makes 8 servings.