Thin slices of tender baked eggplant filled with cheese and baked in marinara sauce make a satisfying meal.
1 medium eggplant (about 1 pound), trimmed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup bottled marinara sauce, divided
1/2 cup part-skim ricotta cheese
1/2 cup (4 ounces) goat cheese
1 tablespoon chopped fresh parsley
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 450°.
Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.
Coat a large baking sheet with cooking spray. Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper. Bake at 450° for 12 minutes or until tender; cover and keep warm.
Reduce oven temperature to 375°.
Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray. Combine ricotta cheese, goat cheese, and parsley in a small bowl. Spread 2 tablespoons ricotta mixture onto each eggplant slice. Roll up slices, and place, seam sides down, in dish. Spoon remaining 1/3 cup sauce evenly over rolls, and sprinkle with mozzarella cheese. Cover and bake at 375° for 25 minutes; uncover and bake an additional 5 minutes or until cheese is browned and bubbly.