Eggplant Rollatini

1 pounds eggplant, one small, trimmed and cut lengthwise into 6 (1/4-inch-thick) slices cooking spray

3/4 cup(s) tomato sauce with basil, garlic, and oregano, divided

1 cup(s) cheese, ricotta, part-skim

3 tablespoon cheese, grated Parmesan

2 tablespoon basil, fresh, chopped

1 tablespoon nuts, pine nuts, toasted

1/8 teaspoon salt

1 clove(s) garlic, small, minced

3 tablespoon cheese, mozzarella, part-skim, shredded

Preheat broiler. Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Broil 5 minutes on each side or until browned and tender.

Reduce oven temperature to 400°.

Spread 1/4 cup pasta sauce in bottom of an 8-inch square baking dish.

Combine ricotta cheese and next 5 ingredients in a bowl; stir well. Spoon 2 heaping tablespoons of ricotta mixture onto 1 end of each eggplant slice. Roll up slices, and place, seam sides down, in baking dish. Spoon remaining 1/2 cup pasta sauce evenly over rollatini, and sprinkle with mozzarella cheese. Bake at 400° for 35 minutes or until cheese is browned and bubbly.