Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              Large  eggplant (sliced lengthwise into 6 thin
                        slices)
  2        Tablespoons  plus 2 teaspoons olive oil
                        salt and pepper to taste
  16            Ounces  ricotta
  2        Tablespoons  parsley (chopped)
  2        Tablespoons  Fresh Basil (chopped)
  6             Ounces  Fresh tomato sauce
                        As needed: grated Parmesan cheese
                        Fresh parsley (chopped for garnish)

Preparation:

Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool. Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil and salt and pepper to taste; mix well. Place on scoop of cheese mixture at the wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled. To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce: garnish with Parmesan and parsley.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium