- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup spinach leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup tub-style fat-free cream cheese
- 1/4 teaspoon salt
- 1 (15-ounce) container fat-free ricotta cheese
- 2 garlic cloves
- 1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices
- Cooking spray
- 2 cups low-fat spaghetti sauce, divided
- calories 282
- caloriesfromfat 29 %
- fat 9.1 g
- satfat 3.1 g
- monofat 2.8 g
- polyfat 2.1 g
- protein 26.8 g
- carbohydrate 31 g
- fiber 5.4 g
- cholesterol 24 mg
- iron 2.7 mg
- sodium 760 mg
- calcium 451 mg
How to Make It
Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.
Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
Preheat oven to 375°.
Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
Bake at 375° for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.