Low Fat Eggplant Rollatini Serves 4



2 medium eggplants

2 tsp olive oil

2 cloves garlic, sliced


Sauce


2 cups canned crushed tomatoes

2 tbsp fresh basil, chopped


Filling


¼ cup onion, diced

1 small zucchini, diced

1 large clove of garlic, minced

½ cup part skim ricotta

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

3 tbsp freshly grated parmesan cheese

1 large egg, slightly beaten

¼ tsp salt

¼ tsp freshly ground black pepper


Preheat oven to 450º


Spray a foil baking sheet with cooking spray and set aside.


Remove the ends of the eggplant and slice with a mandolin into ¼” slices, lengthwise.


Place the slices on the prepared baking sheet and lightly spray the tops with additional cooking spray.


Bake for about 10 minutes, or until the eggplant has browned and then flip and cook for another 10 minutes. ( if the eggplant gets too brown it will not roll without breaking after cooled) Remove from the oven and let cool.


Reduce oven to 400º


In a medium sauce pot, heat the oil over medium high heat and add the slices of garlic. Sauté for 1-2 minutes or until it just begins to brown. Be careful it doesn’t cook too long or it will become bitter.


Add the crushed tomatoes and reduce the heat to low. Add the 2 tbsp chopped basil and simmer for about 10 minutes. Remove from heat.


Spray a large skillet with cooking spray and heat over medium high heat; add the onion and zucchini and cook until the onion begins to brown. Add the chopped garlic and cook until just fragrant. Remove from the heat.


In a small bowl, mix the ricotta, parsley, basil, and 2 tbsp of parmesan cheese. Add the vegetable mixture from the skillet and combine.



Add the egg, salt and pepper and mix well.


Add a few tablespoons of tomato sauce to a small shallow casserole dish to coat the bottom.


Add about 2-3 tbsp of the cheese mixture to the narrow end of the eggplant slices and roll up. Place in the casserole dish with the seam side down.

Spoon the tomato sauce over the top of the rollatini and sprinkle with the remaining fresh parmesan.


Bake for 15 minutes or until the sauce begins to bubble.


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