
Eggplant Rollatini with Tomato-Basil Sauce
4
PersonalPoints™ per serving
Total Time
1 hr 7 min
Prep
25 min
Cook
42 min
Serves
4
Difficulty
Moderate
Here's a light twist on an Italian classic. It's full of flavour and still tastes rich despite all of the missing fat.
Ingredients
Cooking spray
3 spray(s)
Uncooked eggplant(s)
2 medium, tops and bottoms removed, sliced lengthwise into four 1/4-inch-thick long slices each
Olive oil
1 tsp(s)
Garlic clove(s)
2 clove(s), large, sliced (about 2 Tbsp)
Fresh basil
2 tbsp(s), fresh, torn
Cooking spray
1 spray(s)
Canned crushed tomatoes
1 cup(s)
Minced onion
¼ cup(s)
Uncooked zucchini
1 small, diced
Garlic clove(s)
1 clove(s), large, chopped (about 1 Tbsp)
Part-skim ricotta cheese
½ cup(s)
Fresh parsley
½ cup(s), fresh, chopped
Fresh basil
2 tbsp(s), chopped
Grated Parmesan cheese
3 tbsp(s), divided
Raw egg(s)
1 large
Table salt
¼ tsp(s)
Black pepper
¼ pinch, freshly ground