Eggplant Manicotti with Creamy Pesto Filling

Ingredients

• 0.3 cup cream cheese fat-free tub-style
• 1.5 pound eggplant cut lengthwise into 20 (1/8-inch-thick) slices
• 15 ounce ricotta cheese fat-free
• 1 cup basil leaves fresh
• 0.5 cup parsley leaves fresh
• 2  garlic cloves 
• 0.3 cup parmesan cheese fresh grated
• 2 ounces part-skim mozzarella cheese shredded divided
• 0.3 cup pinenuts toasted
• 0.3 teaspoon salt 
• 2 cups spaghetti sauce low-fat divided
• 0.5 cup spinach leaves 

Equipment

• food processor
• baking sheet
• oven
• baking pan

Directions

1. 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.
2. 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.
3. Preheat oven to 37
4. Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray.
5. 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).
6. Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture.
7. Pour 1 cup spaghetti sauce over eggplant rolls.
8. Bake at 375 for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
9. Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.