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Ingredients:
- 1 medium eggplant
- nonstick cooking spray or olive oil spray
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup diced roasted red peppers
- 2 large tomatoes, seeded, peeled, chopped
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon salt
- dash pepper
- ***Filling***
- 1 cup ricotta cheese
- 1/4 cup fresh shredded Parmesan cheese
- 1/2 teaspoon dried leaf basil
- 1 to 2 teaspoons fresh chopped parsley
- 1/4 teaspoon salt
- dash pepper
Preparation:
Heat the olive oil in a large skillet over medium heat; add onion and sauté just until tender. Add garlic and sauté for 1 minute longer. Add peppers, tomato, 1/2 teaspoon basil, 1/4 teaspoon 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.
Heat oven to 375°.
Spoon the tomato mixture into a 2-quart baking dish. Spoon a few teaspoons of the cheese mixture onto the end of each slice of eggplant. Roll up and place on the tomato mixture, seam-side down. Repeat with remaining eggplant slices. Cover the baking dish with foil and bake for 20 minutes.
Serves 4 to 6.
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