Healthy Kale & Ricotta Stuffed Eggplant Rollatini | Healthy Family Project

Ingredients

• 2 eggplants (sliced ¼-inch thick lengthwise)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cups part-skim ricotta cheese
• 1/2 cup chopped kale
• 1 large egg
• 3 tablespoons shredded Parmesan cheese
• 2 tablespoons fresh basil (divided)
• 1 cup plus ¼ cup low-sodium marinara sauce, divided
• 1/2 cup shredded lowfat mozzarella cheese