Eggplant Rolls (version V)

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 tablespoon toasted pine nuts
1 tablespoon 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

Preheat oven to 375 degrees.

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.

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 ounce 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.

Makes 4 servings.

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