This dish was awesome and a great way to use up the final remains of my eggplant from my summer garden! I adapted this recipe from a Weight Watcher's cookbook called "Best Eats".
serves 4 ( 2 rollatini = 3 points +)
- 1 medium eggplant, unpeeled, cut length-wise into 8 slices
- 1 tsp. olive oil
- 3 crushed garlic cloves ( I use crushed garlic from a jar)
- 2 c. canned crushed tomatoes
- 4 T. chopped fresh basil, torn
- 1 small zucchini, diced
- 1/4 c. onion, finely chopped
- 1/2 c. part-skim ricotta cheese
- 1 T. dried parsley
- 3 T. fresh Parmesan cheese, grated
- salt and pepper to taste
Preheat oven to 450. Place eggplant on a rimmed baking sheet coated with cooking spray. Bake 10 minutes per side. Remove from oven and lower temperature to 400 degrees.
For sauce, heat oil in a medium saucepan. Add 2 cloves of garlic and cook one minute. Add tomatoes and 2 T. basil. Simmer for 10 minutes.
To make filling, spray a nonstick skillet with cooking spray. Add zucchini, onion and remaining garlic clove. Cook until vegetables are softened. Transfer to a medium bowl and cool slightly. Add ricotta, 2 T. Parmesan, parsley, salt and pepper and 2 T. basil leaves.
To assemble rollatini, spray a baking dish with cooking spray. Spread 3 T. sauce in the bottom of the dish. Place equal amounts of filling at one end of each eggplant slice. Roll and place seam-side down in baking dish. Spoon remaining sauce over rollatini. Bake for 20-25 minutes or until heated through. Sprinkle with remaining 1 T. Parmesan cheese.