Eggplant Rollatini

Eggplant Rollatini


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Baked eggplant is an easy winner when it's rolled around a delicate blend of cheeses and topped with sauce. A side of multigrain spaghetti makes the meal complete.
Ingredients
Serves: Prep: 10min|Cook: 50min |Total: 1hr 0min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 large eggplant
1 cup fat-free ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper
4 cups marinara sauce
1 ounce (1/4 cup) shredded reduced-fat mozzarella cheese
4 ounces multigrain thin spaghetti
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Directions
1. Preheat the broiler. Coat a large baking sheet with olive oil cooking spray. Coat a 9"x 9" baking dish with cooking spray. 2. Peel the eggplant, if desired. Cut lengthwise into 1/4"-thick slices. Place on the prepared baking sheet and coat with cooking spray. Broil 6" from the heat for 10 minutes or until softened and lightly browned, turning once. Reduce the oven to 350°F. 3. Combine the ricotta, Parmesan, basil, and pepper in a medium bowl. Divide evenly between the eggplant, spooning onto 1 end of each slice. Roll the slices around the filling, starting from a short side. Arrange seam sides down in the prepared baking dish. Spoon 2 cups of the marinara sauce over the eggplant rolls and sprinkle with the mozzarella. 4. Cover and bake for 25 minutes or until heated through. 5. Meanwhile, cook the spaghetti per the package directions. Drain. Heat the remaining 2 cups marinara sauce in the same pot. Divide the pasta onto 4 plates and top each with 1/2 cup of the sauce. Serve the rollatini alongside.