MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Eggplant Rollatini
 Categories: Italian, Vegetarian
      Yield: 6 Servings
 
           Olive oil
      2 cl Garlic; crushed
    1/2 c  Carrots; grated or finely
           -diced
    1/4 ts Red pepper flakes
      1 pn Sugar
           Salt and pepper; to taste
     12 oz Part-skim ricotta cheese
    1/2 c  Parmesan cheese; grated;
           -divided
    1/4 ts Nutmeg
      1 ts Dried basil
    1/2 ts Dried oregano
      2 tb Pine nuts; (optional)
      1 lg Egg
      2 md Eggplants; substitute
           -thick-cut zucchini; if
           -desired
     28 oz Can crushed or stewed
           -tomatoes in puree
           Cooking spray
 
  Heat 2 tb olive oil in medium pan over medium heat. Add garlic,
  carrots, and red pepper flakes. Stir until garlic and carrots are
  soft but not browned. Add tomatoes, sugar, and salt and pepper to
  taste. Turn heat to medium-high until sauce just begins to boil, then
  reduce heat to low. Loosely cover pan and keep at a simmer.
  
  In a medium bowl, combine ricotta, 1/4 c Parmesan, nutmeg, basil,
  oregano, pine nuts, and egg. Reserve the rest of the Parmesan for
  later. Set cheese mixture aside.
  
  Turn on broiler and move rack to 6" below the heat source. Cut off
  the top and a bit of the bottom of each eggplant, but leave on the
  skin. Slice each eggplant lengthwise into 1/4" strips. Line 2 baking
  sheets with foil and lightly spritz each with cooking spray. Lay the
  eggplant strips on the trays. Lightly brush both sides of each strip
  with olive oil, and lightly season with salt and pepper. Broil
  eggplant strips 3 minutes on each side until they are soft and
  starting to brown.
  
  Turn down oven to 375°F. Spritz a 9x13" baking dish with cooking
  spray. Line the bottom of the dish with a thin layer of the tomato
  sauce. Spread 2 tb of cheese mixture down the middle of each eggplant
  strip and roll tightly. Layer the eggplant rolls in the baking dish.
  Pour the remaining sauce over them and top with the remaining
  Parmesan.
  
  Bake uncovered for 30 minutes. Serve with a salad and whole-grain
  bread, if desired.
  
  Recipe by Angelea Bruce, Sharp Health News
 
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