WW -- Eggplant Rollatini with Tomato Basil Sauce

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Eggplant Rollatini with Tomato Basil Sauce

POINTS® Value |  4

Servings | 4

 

3 sprays cooking spray

2 medium raw eggplant, sliced lengthwise into four 1/4 " long slices each

1 tsp. olive oil

2 TB garlic, minced or sliced

2 cups canned crushed tomatoes, undrained

2 TB fresh basil, torn

1 sprays cooking spray

1/4 cup onion, minced

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 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 saucepan 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, chopped 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 400ºF. 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.