Eggplant Rolls

• 1 1/2 cups part-skim ricotta cheese
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh parsley
• 1/2 cup loosely packed fresh spinach leaves
• 1 Tbs. toasted pine nuts
• 1 Tbs. grated Parmesan cheese
• 2 cloves garlic. minced
• Freshly ground black pepper
• 1 eggplant, cut lengthwise into 1/4-inch-thick slices
• 2 cups marinara or tomato sauce
• 1/2 cup shredded low-fat mozzarella

1. Filling: In food processor, puree all filling ingredients.
2. Transfer to bowl and refrigerate until ready to use.
3. If desired, salt eggplant slices and let sit 30 minutes.
4. Rinse, drain and blot dry.
5. Lightly spray nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet.
6. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.
7. Preheat oven to 375F.
8. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish.
9. Place 1 to 2 tablespoons ricotta filling in center of each eggplant slice; roll.
10. Arrange rolls in baking dish, seam-side down.
11. Top rolls with remaining sauce; sprinkle with mozzarella.
12. Bake until eggplant is tender and heated through, 25 to 30 minutes.

ricotta cheese, basil, parsley, fresh spinach leaves, nuts, parmesan cheese, garlic, freshly ground black pepper, eggplant, tomato sauce, mozzarella

Taken from www.vegetariantimes.com/recipe/eggplant-rolls/ (may not work)