Ingredients: 3 cups teaspoons olive oil (divided),1 large green pepper, chopped,8 ounces sliced brown mushrooms,1 clove garlic,,1/4 teaspoon dried hot red pepper flakes,14 teaspoons ounce can diced tomatoes 1 salt,1 (1 ¼- lb) eggplant,1 cup low-fat ricotta,1/2 cup plus 4 tablespoons Parmesan, shredded,3 tablespoons finely chopped fresh basil,1/4 teaspoon black pepper,6 ounces whole wheat linguine,1/2 cup onion, chopped
Instructions:
- Preheat oven to 350F and put water for linguine on to boil.
- Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender.
- Add garlic and red pepper flakes and continue to cook another 30 seconds.
- Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
- Grill eggplant while sauce cooks.
- Heat grill pan over high heat until hot. Peel skin from eggplant and discard.
- Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray.
- Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices.
- Roll up each slice.
- Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.
- Meanwhile, cook linguine to package directions.
- Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.
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