Recipe(tried): Eggplant Rollups

This is an adaption of a full-fat recipe I used to make, I now make it a much lower-fat way and we like it just as much if not more. I took this along yesterday when we visited friends in a nearby town to meet the darling 5 year old they are adopting. (We also brought homemade cookie dough and frosting along with a basket gift of Easter cookie cutters and sprinkles for her. All of us had a wonderful time making cookies with her, what a gift to see Spring thru a child's eyes!)

Lighter Eggplant Rollups

1 small container of low-fat ricotta cheese
1/4 cup plus 2 Tablespoons egg substitute
dried oregano
2 Tablespoons fresh chopped parsley
3/4 of a 32 oz. can of spaghetti sauce with mushrooms
1 large eggplant, peeled and sliced thinly lengthwise
8 oz of low-fat mozzarella (this is an estimate, you probably won't need this much)
Parmasan cheese for sprinkling on top

Combine ricotta cheese with egg substitue, a sprinkle of oregano and the chopped parsley. Reserve. Spray a 11x7 inch baking dish with non-stick cooking spray. Spread about 1/2 cup of the spaghetti sauce in the bottom of the pan. Set aside. Place eggplant slices on foil-lined cookie sheet that has been sprayed with non-stick cooking spray. Broil until soft and beginning to brown. (Watch carefully so they don't burn) There is no need to turn them, you just want them soft enough to be pliable. Remove from oven. Cover each eggplant slice with a slice or two of mozzarella, then pile 2-3 Tablespoons of ricotta mixture near one end of each slice and roll up. Place seam side down in prepared pan. Cover with remaining spaghetti sauce and sprinkle with a bit of shredded mozzarella and a sprinkle of Parmesan. Bake in 350 degree oven for about 30-40 minutes, or until hot.