1 large eggplant, cut lengthwise into slices
4 large eggs
3/4 cup pesto - store bought
2 1/2 cups bread crumbs
3/4 cup fat free ricotta cheese
1/2 cup Parmesan cheese
salt and pepper
1 cup marinara sauce (I made my own quick sauce)
Season eggplant slices with salt and pepper. Whisk together eggs and 4 tablespoons of pesto. Pour the breadcrumbs into a large plate and mix with a handful of Parmesan cheese. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat oven to 350. In a large skillet, heat olive oil over medium-high heat. Cook the eggplant until golden, about 2 minutes on each side. Transfer the eggplant to a paper-towel-lined plate.
In a small bowl, combine the ricotta and Parmesan cheese; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender, about 10 minutes.
Prepare marinara sauce. Serve the roll-ups with the sauce and remaining cheese.
Chad's rating: 8/10
Amy's rating: 8.5/10
Recipe adapted from Everyday with Rachael Ray. Picture is also from her website as I deleted mine.