Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

Delicious eggplant seasoned with plenty of garlic and basil, baked with ricotta, mozzarella and parmesan cheeses.

Servings

1 tbsp olive oil
1 whole eggplant
0.5 cup tap water
1 tsp powdered garlic
0.5 cup fat free ricotta cheese
2 tbsp fresh basil , chopped
3 oz fat free mozzarella cheese
1.5 cup tomato sauce
1 tbsp grated Parmesan cheese

1 Preheat oven to 350°F.
2 Peel eggplant and slice the long way into 8 pieces.
3 Mix together Olive oil, water and garlic powder.
4 Soak eggplant in liquid mix.
5 Grill eggplant till cooked on both sides.
6 Mix chopped basil with ricotta.
7 Roll eggplant with 1 Tb ricotta mixture in each.
8 In a casserole dish pour ½ cup tomato sauce, place each eggplant roll in a single layer on top of the sauce.
9 Top with the rest of the sauce, cover with sliced or shredded mozzarella cheese and sprinkle with parmesan cheese.
10 Bake for about 15-20 minutes till cheese is melted and hot.