A delicious vegetarian entree. Serves 4
2 large globe eggplants
2 tablespoons olive oil
pasta sauce (from a jar)
2 cups fat-free ricotta
1 clove minced garlic
1/4 cup (or less) toasted pine nuts
3/4 cup freshly grated parmesan cheese, divided
2 tablespoons minced Italian parsley
Freshly ground pepper
1 large egg, lightly beaten
1/4 cup shredded low-fat mozzarella cheese
Slice off the eggplants’ green caps, then cut each eggplant lengthwise into six 1/3-inch-thick slices. Discard the first and last slices, which are mostly skin. Sprinkle remaining slices generously on both sides with salt; let stand for 30 minutes.
Preheat a grill to medium (375 degrees). Pat eggplant dry, then spray with olive oil on both sides. Place the slices directly on the hot grill and cook, turning once, until nicely grill-marked and pliable, 3 minutes per side.
Make the filling: Blend ricotta, 1/2 cup parmesan, parsley and the garlic. Season to taste with salt and pepper. Stir in the egg and pine nuts.
Preheat the oven to 350 degrees. Choose a shallow baking pan large enough to hold the eggplant rolls snugly in one layer. Spray with cooking spray. Spread 1/3 cup sauce in the dish.
Spread a generous 2 tablespoons filling on each eggplant slice. Carefully roll each slice and place seam side down in the baking dish. Top with the remaining tomato sauce (as much as you like). Sprinkle with the remaining 1/4 cup parmesan and the mozzarella. Bake until lightly browned and bubbling, about 45 minutes. Cool for 10 minutes before serving.