Eggplant Manicotti With Creamy Pesto Filling

• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup spinach leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated fresh Parmesan cheese
• 1/4 cup tub-style fat-free cream cheese
• 1/4 teaspoon salt
• 1 (15-ounce) container fat-free ricotta cheese
• 2 garlic cloves
• 1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices
• Cooking spray
• 2 cups low-fat spaghetti sauce, divided

1. Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.
2. Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
3. Preheat oven to 375u0b0.
4. Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
5. Bake at 375u0b0 for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
6. Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

mozzarella cheese, fresh basil, parsley, spinach leaves, pine nuts, parmesan cheese, cream cheese, salt, ricotta cheese, garlic, eggplant, cooking spray, lowfat spaghetti sauce

Taken from www.myrecipes.com/recipe/eggplant-manicotti-with-creamy-pesto-filling (may not work)