Baked Eggplant Rollotini

Serves: 6 (3 rolls) or 8 (2.5 rolls)

1½ cup part-skim ricotta cheese
1 tbsp. fresh oregano, minced
1 tbsp. basil, minced
1 oz. parmesan cheese
2 medium eggplant
1 small zucchini, diced
1 small red bell pepper-small, diced
1 small red onion, diced
2 cups canned tomato sauce
Pan spray

Preheat oven to 350°. Slice eggplant lengthwise into ¼-inch thick pieces. You should get at least 9 slices per eggplant. Arrange slices evenly on pre-sprayed baking tray. Place tray in oven and bake for 30-35 minutes (or you could grill them instead.) Season lightly with salt and pepper and set aside. Heat a large pre-sprayed, non-stick pan. Add zucchini, pepper and red onion and sauté for about 5 minutes on high. When done, put them into a bowl and allow it to cool. Add herbs, cheeses and adjust seasoning to taste. Arrange eggplant slices on a flat surface. Divide filling evenly onto all slices. Roll them up and place them on a pre-sprayed baking dish. Top with the sauce, cover dish with foil, and bake at 350° for about 30 minutes.