Hearty veggie sensations

WEEKNIGHT WONDERFUL Hearty veggie s Heart y veggie s

Eggplant Rolls Meaty eggplant is even more irresistible filled with breadcrumbs and melty cheese

1 (11⁄2 lbs.) eggplant 1 Tbs. olive oil 1⁄4 tsp. salt 1⁄4 tsp. pepper 1 clove garlic, minced 1⁄2 cup fresh breadcrumbs 1 cup shredded Italian five-cheese blend, 4 oz. 3⁄4 cup tomato-basil pasta sauce, from 24-oz. jar 1 Tbs. chopped fresh basil leaves

Heat oven to 375°F. Coat 2 rimmed baking sheets with cooking spray. Cut 8 (1 ⁄3" thick) rounds from widest part of eggplant. Peel and chop remaining eggplant (about 4 cups). In medium bowl, toss chopped eggplant with olive oil. Spread out in single layer on one baking sheet. Coat both sides of eggplant slices with cooking spray; place on remaining baking sheet. Sprink le with salt and pepper. Roast sliced eggplant until softened, about 7 min., and chopped eggplant 10 –12 min., adding garlic to chopped eggplant during last 2 min. of cooking time.

In large bowl, combine chopped eggplant mixture and breadcrumbs. Divide mixture evenly among eggplant slices ; sprink le with half of cheese. Roll up eggplant slices to encase f illing, securing with toothpicks if needed.

Spread 1 ⁄2 cup sauce in bottom of 2-qt. baking dish. Top with eggplant rolls. Sprink le with remaining cheese and 1 ⁄4 cup sauce. Bake until heated through and cheese is melted, 5 –10 min. Garnish with fresh basil.

Ser vings: 4. Active time: 30 min. Total time: 50 min. Calories : 208 Protein : 10g Fat : 12g (5g sat.) Chol.: 20mg Carbs.: 17g Sodium : 541mg Fiber: 6g Sugar: 8g