Cheese-Filled Eggplant Rolls

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 pound eggplant trimmed
• 1 tablespoon parsley fresh chopped
• 4 ounces goat cheese 
• 0.5 teaspoon kosher salt 
• 1 cup bottled marinara sauce divided
• 2 tablespoons olive oil 
• 2 ounces part-skim mozzarella cheese shredded
• 0.5 cup part-skim ricotta cheese 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.
3. Coat a large baking sheet with cooking spray.
4. Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper.
5. Bake at 450 for 12 minutes or until tender; cover and keep warm.
6. Reduce oven temperature to 37
7. Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray.
8. Combine ricotta cheese, goat cheese, and parsley in a small bowl.
9. Spread 2 tablespoons ricotta mixture onto each eggplant slice.
10. 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.