A quick stint on the grill gives eggplant slices a pleasing hint of smoke. Serve with a tartly dressed green salad.

Advertisement

Ingredients

Directions

  • Trim tops and bottoms from eggplant. Cut each into 6 lengthwise slices, about 1/2-inch thick. Spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with 1/4 teaspoon of the salt, then turn slices over and sprinkle with remaining 1/4 teaspoon salt. Let stand 15 minutes, flipping slices halfway.

    Advertisement
  • Heat grill or grill pan to medium-high heat. Quickly rinse eggplant slices under running water; pat dry. Spray both sides with nonstick cooking spray. Grill slices until softened and nicely marked, about 4 minutes per side. Return slices (do not overlap) to large cookie sheets (without paper towels).

  • Heat oven to 350°F and coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, Italian seasoning and pepper. Stir until well combined.

  • Divide red pepper pieces evenly among eggplant slices, placing them on the wider end of each slice. Top each pepper with a heaping tablespoon of cheese filling. Place 1/2 cup of the marinara sauce on the bottom of the prepared dish. Roll up eggplant slices, starting at the wide end and enclosing filling. Place in dish. Top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated Parmesan cheese.

  • Bake at 350°F for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste.

Nutrition Facts

343 calories; 15 g total fat; 99 mg cholesterol; 1040 mg sodium. 31 g carbohydrates; 24 g protein;

Reviews