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Eggplant Rolls w/Ham & Mozzarella

Source of Recipe

Diane~(mercyteapot)


List of Ingredients

3 large eggplants ( 1 pound each)
2 tablespoons olive or canola oil (divided)
2 large onions, coarsely chopped
1 large sweet red or green pepper, thinly sliced
2 cloves garlic, finely chopped
10 ounces mushrooms, chopped
1 can (28 oz.) crushed tomatoes
2 tablespoons tomato paste
1 can (8 oz.) reduced sodium tomato sauce
1/2 teaspoon dried basil
1 cup part-skim ricotta cheese
6 thin slices reduced-sodium reduced-fat ham
12 large basil leaves (optional)
6 ounces part-skim mozzarella cheese, cut into 12 (2" x 1/2" x 1/2") sticks
2 tablespoons grated Parmesan cheese.


Recipe

Preheat oven to 450 degrees F.

Cut each eggplant into 6 lengthwise slices; discard outer slices. With 1 tablespoon oil, brush slices and bake on nonstick baking sheets 15 to 20 minutes on each sided.


Meanwhile, in a saucepan, heat remaining oil over moderate heat. Saute onions, sweet peppers, and garlic about 7 minutes or until soft. Add mushrooms and cook about 5 minutes longer. Stir in tomatoes, tomato paste, tomato sauce, and basil. Simmer, stirring occasionally, about 15 minutes or until cooked to a thick sauce.

Prepare the eggplant rolls, spreading each slice with a little ricotta cheese and laying 1/2 slice of ham on top, then 1 basil leaf, if using. Place 1 mozzarella stick at the stem end of each slice and roll up.

Spoon about half of the tomato sauce into the base of a 13 x 9 x 2 inch baking dish and set the eggplant rolls on top, making sure the seams are underneath.

Pour the remaining tomato sauce over the eggplant rolls in the baking dish and sprinkle with grated Parmesan cheese.

Bake about 45 minutes or until the cheese is browned and the sauce is bubbling around the edges.

Serves 6
Prep. time 30 minutes
Cooking time 1 1/2 hours.