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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 14 minutes; Cook: 45 minutes Ingredients:
1 small eggplant (about 1 pound), trimmed and cut lengthwise into 6 (1/4-inch-thick) slices |
cooking spray |
3/4 cup tomato-and-basil pasta sauce, divided |
1 cup part-skim ricotta cheese |
3 tablespoons grated parmesan cheese |
2 tablespoons chopped fresh basil |
1 tablespoon pine nuts, toasted |
1/8 teaspoon salt |
1 small garlic clove, minced |
3 tablespoons shredded part-skim mozzarella cheese |
Directions:
1. Preheat broiler.
2. Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Broil 5 minutes on each side or until browned and tender.
3. Reduce oven temperature to 400°.
4. Spread 1/4 cup pasta sauce in bottom of an 8-inch square baking dish.
5. Combine ricotta cheese and next 5 ingredients in a bowl; stir well. Spoon 2 heaping tablespoons of ricotta mixture onto 1 end of each eggplant slice. Roll up slices, and place, seam sides down, in baking dish. Spoon remaining 1/2 cup pasta sauce evenly over rollatini, and sprinkle with mozzarella cheese. Bake at 400° for 35 minutes or until cheese is browned and bubbly.
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