The birthplace of the eggplant is thought to be India, though other Asian countries rival for that claim. The variety we most often see in our supermarkets today is deep purple and slightly bottom-heavy, though they range in color from brilliant white to marbled violet to dark red and come in all sorts of shapes and sizes.
Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium
- 1 cup low-fat ricotta cheese
- 1 egg
- 1⁄2 cup Parmesan cheese, divided
- 1 tsp. dried oregano
- 1⁄4 tsp. or a good grinding of black pepper
- 2 medium eggplants, thinly sliced lengthwise
- 2 Tbsp. olive oil in a spray container
- 1 cup sugar-free tomato sauce
- Preheat the oven to 350°F and lightly spray a 9-by-13-inch casserole dish with nonstick spray. In a bowl, whisk together the first 5 ingredients reserving half of the Parmesan. Set aside.
- Place the eggplant slices on a piece of parchment paper. Spray both sides with olive oil. Bake for 5 to 8 minutes.
- Cool slightly and spread a spoonful of the cheese mixture on each. Roll.
- Place in prepared casserole dish, seam side down. Cover with tomato sauce and sprinkle the remaining Parmesan over top. Bake until baked through and bubbly, about 30 minutes.