- 1 of 1 Trim tops and bottoms from 2 medium eggplants (2 1/4 lbs total). Cut each lengthwise into 6 slices about 1/2 inch thick. Spread onto 2 large cookie sheets lined with paper towels. Sprinkle with 1/4 tsp salt, turn over and sprinkle with 1/4 tsp more salt. Let stand 15 minutes, flipping slices halfway through. Heat grill or grill pan to medium-high. Rinse eggplant and pat dry. Coat both sides with nonstick cooking spray. Grill until softened and nicely marked, 4 minutes per side. Return slices (do not overlap) to large cookie sheets (without paper towels). Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a small bowl, stir 3/4 cup shredded mozzarella, 1 1/2 cups part-skim ricotta, 1 egg yolk, 1/8 tsp dried Italian seasoning and 1/8 tsp black pepper until well combined. Divide 1 drained jar (12 oz) roasted red pepper pieces evenly among eggplant slices, placing them on the wider end of each slice. Top each pepper with 1 heaping tbsp cheese filling. Place 1/2 cup jarred marinara sauce (you'll need 1 1/2 cups total) on bottom of prepared dish. Roll up eggplant slices, starting at wide end and enclosing filling. Place in dish. Top with 1 cup marinara sauce, 3/4 cup shredded mozzarella and 2 tbsp grated Parmesan. Bake at 350 degrees for 25 minutes. Remove to a wire rack and cool at least 10 minutes before serving. Serve with pasta.
Servings Per Recipe: 6
Per Serving: 18 g pro., 9 g fiber, 10 g sugar, 6 g sat. fat, 70 g carb., 459 kcal cal., 14 g Fat, total, 677 mg sodium