Eggplant Rolls
| Yield: | 1 servings |
| Categories: |
| FILLING | ||
| 1 1/2 | c | Part-skim ricotta cheese |
| 1 | c | Loosely packed fresh basil leaves |
| 1 | c | Loosely packed fresh parsley |
| 1/2 | c | Loosely packed fresh spinach leaves |
| 1 | tb | Toasted pine nuts |
| 1 | tb | Grated Parmesan cheese |
| 2 | Cloves garlic; minced | |
| Freshly ground black pepper | ||
| ROLLS | ||
| 1 | Eggplant | |
| 1/4 | Inch; ? | |
| 1 | Thick cut lengthwise into slices | |
| 2 | c | Marinara or tomato sauce |
| 1/2 | c | Shredded low-fat mozzarella |
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