Eggplant Rollatini

Ingredients

• 1 Tbsp. plus 1 tsp. olive oil
• 1 large eggplant about 8 inches long (1 1/2 lb.), cut lengthwise into 12 slices
• 1 medium-size yellow onion, chopped (1 c.)
• 1 small sweet red pepper, cored, seeded and chopped (1/2 c.)
• 1 small sweet green pepper, cored, seeded and chopped (1/2 c.)
• 4 oz. small mushrooms, halved and sliced (1 1/4 c.)
• 1 Tbsp. minced fresh basil or 1 1/2 tsp. dried basil, crumbled
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 c. part-skim Ricotta cheese
• 2 Tbsp. grated Parmesan cheese
• 3/4 c. shredded part-skim Mozzarella cheese (3 oz.)
• 1 c. herbed tomato sauce or 1 can (8 oz.) low-sodium tomato sauce