Eggplant Rollatini

This luscious-looking eggplant (dare I say sexy?) became the key ingredient in my new favorite weeknight recipe: eggplant rollatini. It's quick, vegetarian, satisfying, and low-carb. Think cannelloni or manicotti without the pasta.

Ingredients:
1 medium sized eggplant, cut into thin slices the long way
1/2 c. part-skim ricotta cheese
1/2 c. Parmesan cheese
1 egg
2 cloves garlic, pressed
1/2 tsp dried basil
1/4 tsp pepper
3/4 c. Marinara sauce
1/2 c. Mozzarella cheese

Wash and slice eggplant and lay the strips in a microwave-safe casserole dish. Microwave for 6-8 minutes or until eggplant slices are limp. Remove from microwave and set aside. Cover bottom of casserole dish with a thin layer of Marinara sauce. In a small bowl, combine ricotta, Parmesan, egg, garlic, basil, and pepper in a small bowl. Spoon ricotta filling on end of eggplant strip and roll up. Place roll in casserole dish seam side down. Continue working until all filling is used (you may have some eggplant left over). Cover with remaining Marinara and then cover dish and microwave for 12-15 minutes. Add Mozzarella and microwave for two minutes more or until cheese is melted. Let cool slightly before serving.

{Adapted from Everyday Food}