Eggplant Rolls

Name: Eggplant Rolls
Ingredients: 1 1/2 cups part-skim ricotta cheese; 1 cup loosely packed fresh basil leaves; 1 cup loosely packed fresh parsley; 1/2 cup loosely packed fresh spinach leaves; 1 Tbs. toasted pine nuts; 1 Tbs. grated Parmesan cheese; 2 cloves garlic. minced; Freshly ground black pepper; 1 eggplant, cut lengthwise into 1/4-inch-thick slices; 2 cups marinara or tomato sauce; 1/2 cup shredded low-fat mozzarella

11 ingredients

12 steps

Ingredients

1 1/2 cups part-skim ricotta cheese
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh parsley
1/2 cup loosely packed fresh spinach leaves
1 Tbs. toasted pine nuts
1 Tbs. grated Parmesan cheese
2 cloves garlic. minced
Freshly ground black pepper
1 eggplant, cut lengthwise into 1/4-inch-thick slices
2 cups marinara or tomato sauce
1/2 cup shredded low-fat mozzarella

Directions

1

Filling: In food processor, puree all filling ingredients.
2

Transfer to bowl and refrigerate until ready to use.
3

If desired, salt eggplant slices and let sit 30 minutes.
4

Rinse, drain and blot dry.
5

Lightly spray nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet.
6

Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.
7

Preheat oven to 375F.
8

Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish.
9

Place 1 to 2 tablespoons ricotta filling in center of each eggplant slice; roll.
10

Arrange rolls in baking dish, seam-side down.
11

Top rolls with remaining sauce; sprinkle with mozzarella.
12

Bake until eggplant is tender and heated through, 25 to 30 minutes.