Ingredients for 4 servings: 1 large eggplant (approx 1.25 lbs) (19.6 ECC), (sliced lengthwise into 6 thin slices), 1 tablespoon plus 1 teaspoon olive oil, salt and pepper to taste, 8 oz. fresh ricotta (22.5 ECC), 1 tablespoon chopped curly parsley (.1 ECC), 1 tablespoon chopped fresh basil, 3 oz. fresh tomato sauce (4.9 ECC). Garnish: grated Parmesan as needed, chopped fresh parsley.
Preparation: Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool. Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil, salt and pepper. Mix well. Place one scoop of cheese mixture at the wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled. To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce: garnish with parmesan and parsley.
Total ECC: 47; per person: 11.7 ECC.