WW -- Eggplant Rollatini with Tomato Basil Sauce

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Eggplant Rollatini with Tomato Basil Sauce

POINTS® Value |  4

Servings | 4

 

Here's a light twist on an Italian classic. It's full of flavor and still

tastes rich

despite the missing fat.

 

3 sprays cooking spray

2 medium raw eggplant, tops and bottoms removed, sliced lengthwise, into four

1/4 " thick slices each

1 tsp. olive oil

2 TB garlic cloves, sliced

2 cup canned crushed tomatoes, undrained

2 TB fresh basil, torn

1 sprays cooking spray

1/4 cup minced onion

1 small zucchini, diced

1 large garlic clove, chopped (about 1 TB)

1/2 cup part skim ricotta cheese

1/2 cup fresh parsley, chopped

2 TB fresh basil, chopped

3 TB grated Parmesan cheese, divided

1 large egg

1/4 tsp. table salt

1/4 tsp. ground black pepper

 

Preheat oven to 450º F. Coat a baking sheet with cooking spray.

 

Lay eggplant in a single layer on prepared baking sheet and lightly coat tops

with cooking spray.

Bake, flipping once, until golden brown, about 10 minutes per side. Remove

from oven and set aside.

 

To make sauce: Place oil in a medium sauce pan over medium high heat. Add

sliced garlic; sauté

until it begins to brown, about 1 to 2 minutes. Add crushed tomatoes; stir to

combine and reduce heat

to low. Add torn basil, stir to combine and simmer for 10 minutes. Cover,

remove from heat and set aside.

 

To make filling: Coat a large nonstick skillet with cooking spray; heat over

medium-high heat. Add onion

and zucchini; sauté until onion starts to brown, about 5 minutes. Stir in

chopped garlic and cook 1 minute

more; spoon onion mixture into a small bowl to cool. In another small bowl,

combine ricotta, parsley,

basil, and 2 tablespoons of Parmesan; stir to combine. Add cooled onion

mixture; stir to combine. Add egg,

salt and pepper; stir to combine.

 

To make rollatini: Reduce oven to 400º F. Spoon 3 tablespoons of sauce in

bottom of an 8 " square baking

dish and swirl to coat bottom with sauce. On a clean cutting board, place 1

slice of eggplant.

 

Place 2 tablespoons of filling at the narrow end of eggplant and roll up;

place in prepared baking dish, seam

side down. Repeat with remaining eggplant slices; arrange in a single layer

in dish. Spoon remaining 1/2 cup

of sauce and remaining tablespoon of Parmesan over eggplant.

 

Bake until sauce bubbles, about 10 to 15 minutes.

 

Yields 2 pieces of rollatini per serving.