Eggplant Rollatini

If you like eggplant parmesan than this dish is for you. It has all the same flavors without all the fat from the fried eggplant. You can use it as a different veggie side or give it the starring role for a light vegetarian meal.

serves 6-8

2 medium eggplant cut thinly lengthwise
salt and pepper
1 egg
1 cup part-skim ricotta cheese
1/2 cup parmesan cheese
1 cup low-fat shredded mozarella cheese
2 cloves garlic
1/4 cup minced fresh parsley
homemade marinara or good quality jarred(enough to coat bottom of baking dish and cover the top)

Fill a wide sauce pot 2/3 full of water and add enough salt to taste like sea water. Bring to a boil. Add the several slices of eggplant and let them cook for 1 1/2- 2 minutes or until the slices are just

soft and pliable. Remove from the water and lay on a clean kitchen towel to drain and cool. In a small bowl mix together the ricotta, parmesan cheese, egg, salt, pepper and parsley. Spray an oblong baking dish with cooking spray and pour about 1 cup of marinara onto the bottom of the dish. Lay out 1 eggplant slice and spread a small amount of the cheese filling over entire piece of eggplant. Roll it up starting at the widest end. Lay the seam side down in the baking dish. Repeat with all the remaining slices of eggplant. Cover all with the rest of the marinara. Top with parmesan cheese and the mozarella. Bake uncovered at 350 for 30 minutes or until the sauce is bubbly and the cheese has melted and just begun to brown.