3 slices Large eggplant
2 tbsp Onion (chopped)
1/4 Zucchini (chopped)
1/4 cup Ricotta
2 tbsp Parsley (chopped)
1 tsp Fresh basil (chopped)
1 tbsp Grated Parmesan cheese (extra for garnish)
1 Egg
1/2 cup Marinara sauce (no sugar added)
Olive oil

Preheat oven to 450°F.

Brush the eggplant with oil and place on an oiled cookie sheet. Bake for 20 minutes. While eggplant is in the oven, heat a skillet and add a little oil. Sauté the onion and zucchini for about 5 minutes (until just soft), then remove from heat.

In a small bowl, mix together the onion, zucchini, ricotta, parsley, basil, Parmesan, egg, and salt and pepper. When eggplant is done, let cool slightly, then place equal amounts of cheese mixture in the middle of each roll.

Roll eggplant around the mixture, then place seam-side down in a small glass baking dish. Top each roll with marinara sauce and bake for 20 minutes, or until cheese has melted. Serve with Parmesan cheese sprinkled on top.