Lightened Up Eggplant ( Aubergine) Rollatini

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 medium eggplants (about 2 1/4 lbs. total)
• salt
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1 cup part-skim ricotta cheese
• 1 egg yolk
• 1/8 teaspoon dried italian seasoning
• 1/8 teaspoon ground black pepper
• 1 (12 ounce) jar roasted red peppers, drained
• 1 1/2 cups prepared low-fat marinara sauce
• 2 tablespoons grated parmesan cheese

Recipe

• 1 trim tops and bottoms from eggplant. cut each into 6 lenghtwise slices, about 1/2 inch thick. spread slices onto 2 large cookie sheets lined with paper towels. sprinkle slices with 1/4 teaspoons salt, then turn over and sprinkle with 1/4 teaspoons more salt. let stand 15 minutes, flipping slices halfway.
• 2 heat grill, grill pan, or saute pan to medium-high heat. quickly rinse eggplant slices under running water;pat dry. spray both sides with nonstick cooking spray. grill or cook slices until soft, about 4 minutes on each side. return slices (do not overlap) to large cookie sheets (without paper towels).
• 3 heat oven to 350 degrees and coat a 13x9x2-inch baking dish with nonstick cooking spray. in a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, italian seasoning and pepper. stir until well combined.
• 4 divide red pepper pieces evenly among eggplant slices, placing them going across the width on the wider end of each slice. top each pepper with a heaping tablespoon of cheese filling. place 1/2 cup of the marinara sauce on the bottom of the prepared dish. roll up eggplant slices starting at the wide end and enclosing filling. place in dish. top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated parmesan cheese.
• 5 bake at 350 degrees for 25 minutes. remove to wire rack and cool at least 10 minutes before serving. add salt to taste.