Eggplant Rollatini

I love Italian food.  What sucks is often Italian food is really caloric and not exactly fat-ass friendly.

Like the true food lover I am, I was watching Everyday Italian on the Food Network the other day and Giada De Laurentiis had her own twist on eggplant parmesan—Eggplant Rollatini.  I’m weird about eggplant, but I do like eggplant parmesan, so after watching the show, I figured I could lighten it up even further.

And away we go!

Eggplant Rollatini

Ingredients
3 medium eggplant(s)
sea salt (to draw out the impurities in the eggplant)
1 serving PAM Cooking Spray
32 oz fat-free ricotta cheese
1/2 cup Egg Beaters Egg Beaters
1/2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mozzarella Cheese
8 Tbsp Kraft Reduced Fat Parmesan-style Grated Topping
20 leaf basil (chiffonaded)
2 cup Classico Tomato and Basil Pasta Sauce

Instructions
Preheat the grill, grill pan or George Foreman and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat Egg Beaters until lightly scrambled. Mix the fat-free ricotta in with the Egg Beaters. Add mozzarella and 3 tablespoons of Parmesan cheese and gently combine. Fold in basil (chiffonaded) just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with PAM) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes.

POINTS:  5
Points for Original Recipe:  13

Prep Time: 35 minutes
Cook Time: 1 hour 45 minutes
Yield: 6 servings

Yum!