Olive oil
2 cl Garlic; crushed
1/2 c Carrots; grated or finely
-diced
1/4 ts Red pepper flakes
1 pn Sugar
Salt and pepper; to taste
12 oz Part-skim ricotta cheese
1/2 c Parmesan cheese; grated;
-divided
1/4 ts Nutmeg
1 ts Dried basil
1/2 ts Dried oregano
2 tb Pine nuts; (optional)
1 lg Egg
2 md Eggplants; substitute
-thick-cut zucchini; if
-desired
28 oz Can crushed or stewed
-tomatoes in puree
Cooking spray
Heat 2 tb olive oil in medium pan over medium heat. Add garlic,
carrots, and red pepper flakes. Stir until garlic and carrots are
soft but not browned. Add tomatoes, sugar, and salt and pepper to
taste. Turn heat to medium-high until sauce just begins to boil, then
reduce heat to low. Loosely cover pan and keep at a simmer.
In a medium bowl, combine ricotta, 1/4 c Parmesan, nutmeg, basil,
oregano, pine nuts, and egg. Reserve the rest of the Parmesan for
later. Set cheese mixture aside.
Turn on broiler and move rack to 6" below the heat source. Cut off
the top and a bit of the bottom of each eggplant, but leave on the
skin. Slice each eggplant lengthwise into 1/4" strips. Line 2 baking
sheets with foil and lightly spritz each with cooking spray. Lay the
eggplant strips on the trays. Lightly brush both sides of each strip
with olive oil, and lightly season with salt and pepper. Broil
eggplant strips 3 minutes on each side until they are soft and
starting to brown.
Turn down oven to 375 F. Spritz a 9x13" baking dish with cooking
spray. Line the bottom of the dish with a thin layer of the tomato
sauce. Spread 2 tb of cheese mixture down the middle of each eggplant
strip and roll tightly. Layer the eggplant rolls in the baking dish.
Pour the remaining sauce over them and top with the remaining
Parmesan.
Bake uncovered for 30 minutes. Serve with a salad and whole-grain
bread, if desired.
