Eggplant Rolls
By: Anonymous
Published: Friday, February 12, 2010 - 12:45am

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

1 Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce. 2 FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use. 3 If desired, salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry. 4 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. 5 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. 6 VARIATION: Add 1 oz. reconstituted sun-dried tomatoes to filling. 7 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.