Recipe: Basil Stuffed Eggplant (with roasted red peppers and ricotta)

BASIL STUFFED EGGPLANT

1 large eggplant (about 1 1/2 pounds)
1/2 teaspoon each salt and pepper
1 tablespoon grated parmesan cheese
1 (12 oz.) jar roasted red peppers, drained and patted dry
4 ounces thinly sliced Fontina or mozzarella cheese
3/4 cup ricotta cheese
6 leaves fresh basil
12 slices seeded Italian bread, toasted (for serving)

Heat broiler.

Cut eggplant lengthwise into 12 equal slices. Place in a single layer on a lightly oiled baking sheet. Season with salt and pepper.

Broil eggplant 4 inches from heat until golden, about 5 minutes each side.

Sprinkle top side with Parmesan. Layer each slice with red pepper, fontina, ricotta and basil Roll up each side jelly-roll fashion. Place on the baking sheet.

Broil until heated through and cheese is melted, about 4 minutes.

To serve, place each roll on 1 slice of toast.

Makes 6 servings
Adapted from source: Family Circle Light and Easy Meals, 1997