Cheese-Filled Eggplant Rolls

Ingredients

• 1 medium eggplant (about 1 pound), trimmed
• Cooking spray
• 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

Preparation

1. Preheat oven to 450°.
2. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.
3. 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.
4. Reduce oven temperature to 375°.
5. 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.