Healthy Eggplant Rollatini

 

Healthy Eggplant Rollatini

(Serves 6)

2 eggplants, ends trimmed, peeled

1 16-ounce container fat free ricotta cheese

1 1/2 cups shredded reduced fat mozzarella cheese

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 Tbsp Italian seasoning

salt and pepper to taste

1 16-ounce jar spaghetti sauce (I used Francesco Rinaldi ToBe Healthy Garlic and Onion)

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with non-stick cooking spray.

After eggplant has been trimmed and peeled, cut each eggplant lengthwise into 1/4-inch thick slices. Place slices from one eggplant on microwave safe plate and microwave on high for 5-6 minutes, or until eggplant is tender. Pat eggplant pieces between towels to absorb extra moisture. Repeat steps for second eggplant.

Mix together ricotta cheese, 1 cup mozzarella cheese, minced garlic, Parmesan cheese, Italian seasoning, and salt and pepper. Spoon about 1/4 cup of mixture onto each eggplant slice. Roll each slice and place seam side down in prepared baking dish. Cover eggplant rolls with spaghetti sauce and sprinkle remaining 1/2 cup mozzarella cheese on top.

Cover dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is golden brown. Let sit for 5 minutes before serving.

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