1large eggplantabout 8 inches long and 5 inches in diameter
1cupfat free ricotta
1/2cupgrated Parmigiano-Reggiano cheese
1/2cupchopped basil
1 1/2cupslow fat jarred marinara sauce
1cupshredded low fat mozzarella cheese
salt and pepperto taste
non stick olive oil sprayor use a basting brush to apply oil
Instructions
Preheat oven to 450 degrees. Line two baking sheets with parchment paper.
Using a large, sharp knife, square off the eggplant to make a block about 6 inches long and 4 inches wide. Slice the eggplant lengthwise into 8 slices that are about 1/6 inch thick.
Lay the eggplant slices in a single layer on the prepared baking sheets. Season the eggplant with salt and pepper to taste and spray lightly with olive oil spray (or brush on olive oil).
Roast until the eggplant is almost tender, about 20 minutes. Let it cool slightly. (Leave the oven on).
While the eggplant is cooling, combine the ricotta, 1/4 cup of the Parmigiano-Reggiano, and the basil in a medium bowl. Season with salt and pepper to taste.
Spread 3/4 cup of the marinara sauce over the bottom of a 8X10 baking dish.
Lay the roasted eggplant out and spoon one eighth of the ricotta mixture onto the bottom of each piece of eggplant, and then roll it up, jelly-roll style, to encase the filling.
Nestle the 8 eggplant "manicotti", seam side down, in the baking dish.
Spoon the remaining 3/4 cup marinara sauce over the eggplant.
Sprinkle with the mozzarella and remaining 1/4 cup Parmigiano-Reggiano.
Bake until cheese is bubbly and the filling is hot, about 18 minutes. Serve immediately.
Notes
I actually cut my eggplant long and thin so I had a lot more then 8 slices! But I still filled them and rolled them up and they tasted great! Source: "Now Eat This" by Rocco Dispirito