Eggplant Rollatini

Ingredients:

• 2 eggplants (about 1 1 /2 lbs. each), peeled & each cut lengthwise into 4 slices
• 2 tsp. extra-virgin olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 cup fat-free ricotta cheese
• 2 tbsp. chopped fresh parsley
• 3/4 tsp. dried oregano
• 1 cup fat-free marinara sauce
• 1/4 tsp. crushed red pepper
• 1/3 cup shredded fontina cheese
• 2 tbsp. grated Parmesan cheese

Makes 4 Servings (2 rolls per serving)

1. Preheat the broiler. Line 2 baking sheets with foil; spray with olive oil nonstick spray. Arrange eggplant slices on prepared baking sheets. Broil 5 inches from heat, without turning, until deep golden brown, about 6 minutes; let cool.
2. Preheat oven to 375 F. Spray 9 X 13-inch baking dish with nonstick spray. Heat oil in a large skillet over medium heat. Add onions and garlic; cook, stirring, about 5 minutes.
3. Stir together ricotta, parsley, and 1/4 teaspoon of the oregano in a medium bowl; stir in onion mixture. Spread about 1/4 cup of ricotta mixture over pale side of each eggplant slice and roll up to enclose filling. Place eggplant rolls, seam side down, in prepared baking dish.
4. Stir together marinara sauce, remaining 1/2 teaspoon oregano, and the crushed red pepper in small bowl; spoon over eggplant rolls. Sprinkle with fontina and Parmesan. Bake until eggplant is browned and sauce is bubbly, about 30 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love Italian food, this dish is for you. Italy is rich in cuisine and Italy does culinary magic with vegetables and cheese. This dish is a nice comfort food that will be enjoyed by carnivores and vegetarians alike. You can use cottage cheese in place of the ricotta cheese and mozzarella cheese in place of the fontina and your meal will still be delicious. If you want to make this meal really filling, add a cup of cooked  whole wheat penne to this dish and it will really be yummy.