You will want to Ciao Down on this one!
1 Tbsp Olive Oil
2 pounds tomatoes, seeded and chopped (I used a 15 oz can of diced)
4 garlic cloves crushed and divided
12 eggplant slices - lengthwise ( I used 6)
2 Tbsp Pine buts, lightly toasted
1 oz whole wheat bread torn in to pieces
8 oz. fat free ricotta cheese
1 tsp grated lemon rind
1/4 cup fresh basil leaves
2 oz parmesan cheese or shredded mozzarella
Fresh oregano (optional)
Combine oil and tomatoes in a medium saucepan, stir in 2 garlic cloves ( I added a dash of fresh oregano as well) and bring to a boil, reduce heat and simmer. Cool and place in food processor; process until smooth. Set aside. Preheat broiler to high.
Sprinkle eggplant slices with kosher salt and fresh ground pepper. Arrange them on a foil lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4-5 minutes on each side until lightly browned.
Preheat oven to 375.
Place remaining 2 garlic cloves in food processor; pulse until chopped. Add pine nuts and bread, chop until coarse crumbs form.
Add ricotta, lemon rind, and egg. Process until smooth. Stir in basil and 1/4 cup Parmesan cheese.
Spread half of tomato sauce in the bottom of an 8 inch baking dish. Spread 2 Tbsp ricotta mixture onto each eggplant slice; roll up jelly roll fashion.
Place rolls, seams down, over sauce in the dish. Spoon remaining sauce over rolls. Sprinkle with parmesan or mozzarella, cover with foil and bake at 375 for 25 minutes. Sprinkle with fresh basil and serve!
This is so tasty... it may be next Mondays dinner too! ;-)
323 Cals 16 grams of fat 18 grams of protein 32 Carbs 12 grams of fiber