Eggplant Rollatini

• 1 Tbsp. plus 1 tsp. olive oil
• 1 large eggplant about 8 inches long (1 1/2 lb.), cut lengthwise into 12 slices
• 1 medium-size yellow onion, chopped (1 c.)
• 1 small sweet red pepper, cored, seeded and chopped (1/2 c.)
• 1 small sweet green pepper, cored, seeded and chopped (1/2 c.)
• 4 oz. small mushrooms, halved and sliced (1 1/4 c.)
• 1 Tbsp. minced fresh basil or 1 1/2 tsp. dried basil, crumbled
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 c. part-skim Ricotta cheese
• 2 Tbsp. grated Parmesan cheese
• 3/4 c. shredded part-skim Mozzarella cheese (3 oz.)
• 1 c. herbed tomato sauce or 1 can (8 oz.) low-sodium tomato sauce

1. In a small bowl, place 1 tablespoon of the oil.
2. Using a pastry brush, brush 1 side of each eggplant slice with the oil.
3. Heat a 12-inch nonstick skillet over moderately high heat.
4. Place a layer of the eggplant slices in the skillet, oiled sides down and cook, covered, for 6 minutes, turning once.
5. Transfer the eggplant to a plate and let cool.
6. Repeat with the remaining slices.

olive oil, yellow onion, sweet red pepper, sweet green pepper, mushrooms, fresh basil, salt, black pepper, ricotta cheese, parmesan cheese, mozzarella cheese, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284523 (may not work)