I wanted to have my 1st post of 2011 to be something reasonably healthy. I know a lot of people who usually make New Years resolutions to lose weight or eat better. Since it is too early to give up on that resolution this recipe is from weight watchers. It is easy, filling and very tasty. You can serve it with some whole wheat pasta and sauce or multi-grain garlic bread.
Adapted from: http://www.weightwatchers.com/
1 Large Eggplant - peeled and sliced thin longways
1 Medium Zucchini - Diced
1/4 Onion - Diced
1 Clove of Garlic - Minced
25oz Can or Jar of Marinara Sauce
1 Tbsp of Dried Parsley
1 Tsp of Dried Basil
1 Cup Italian Seasoned Breadcrumbs
1 Cup (25oz container) of Park Skim Ricotta Cheese
1 Cup Shredded Reduced Fat Mozzarella Cheese
3 Tbsp Parmesan Cheese
3 Eggs - 2 for wash / 1 for filling
1 Tbsp Olive Oil
Pam Cooking Spray
While the eggplants are cooking in the oven, saute the zucchini & onion with olive oil in a medium pan over medium heat for about 5 minutes. Add the garlic and cook for another minute. Set the cooked vegetables aside in a bowl to cool down.
In a separate bowl combine the ricotta & parmesan cheese, parsley & basil. Stir to combine all of the ingredients. Add S&P and the remaining egg. Mix well.
Take out a 9 x 13 baking dish and put a thin layer of marinara sauce on the bottom. By now the eggplant slices should be done. Take them out of the oven and begin to construct the rollatini. Reduce the oven temperature to 400 F.
On the largest part of the baked piece of eggplant put a heaping spoonful of the cheese and zucchini filling. Roll the eggplant closed or in my case I bought a short eggplant so I just folded it in half. As you finish each rollatini place it in the dish with the sauce.
Add the remaining sauce on top and around all of the rollatinis. Sprinkle the shredded mozzarella cheese on top of the sauce. Bake it at 400 F for 15 minutes or until the sauce bubbles and the cheese melts.
Enjoy!! - Nicole