Cheese Filled Eggplant with Tomato Pepper Sauce

1 Medium Eggplant
olive oil cooking spray
1T olive oil
1/4c finely chopped onion
2 cloves garlic, minced
1/2c roasted red peppers
2 large tomatoes, seeded, peeled, chopped
1/2 tsp dried leaf basil
1/4 tsp salt
dash pepper

Filling:
1c part skim ricotta cheese
1/4c reduced fat parmesan cheese
1/2 tsp dried leaf basil
1 to 2 tsp fresh chopped parsley
1/4 tsp salt
dash pepper

Remove ends from eggplant.
Slice lengthwise into 1/4-inch slices.
Cover a baking sheet with aluminum foil.
Spray a large baking sheet with olive oil and arrange the slices on the baking sheet in a single layer.
Spray the slices with olive oil.
Broil until tender.

Heat oven to 375 degrees.

Heat olive oil in a large skillet over medium heat; add onion and saute just until tender.
Add garlic and saute for 1 minute longer.
Add peppers, tomato, 1/2 tsp basil, 1/4 tsp salt, and a dash of pepper
Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.

Combine the filling ingredients, mixing to blend well.

Spoon half of the tomato mixture into a 2-quart baking dish.

Spoon a few tsp of the cheese mixture onto the bigger end of each slice of egg plant.
I find that spreading and flattening the cheese out helps the rolling process.
Roll up and place on the tomato mixture, seam side down.
Repeat with remaining eggplant slices.
Pour other half of tomato mixture over the roll ups.
Cover the baking dish with foil and bake for 20 minutes.

Garnish with grated parmesan cheese if desired.

Serves 4 - 6.


Number of Servings: 6

Recipe submitted by SparkPeople user SUNFLOWR311.