1 medium eggplant, peeled and cut into 1/4-inch slices
3 tbsp. olive oil
salt and pepper
1 c. cottage cheese or part skim Ricotta
1 egg
2 c. part skim Mozzarella
1 tsp. dried oregano
2 tbsp. chopped Italian parsley
1 c. prepared pasta sauce

Preheat broiler. Brush eggplant with olive oil. Sprinkle each slice with a pinch of salt and pepper. Put on baking sheet and broil until cooked through and tender, about 2 to 3 minutes on each side.

In the meantime, mix together cottage cheese, egg, 1 cup of the Mozzarella, oregano and parsley. Remove eggplant from the broiler. Set oven at 450°F. Spoon a heaping tablespoon of cottage cheese mixture into the center of each slice of eggplant. Roll the eggplant slices around the filling. Place in a baking dish. Spoon some pasta sauce over each roll up. Sprinkle the remaining Mozzarella evenly over the eggplant.

Bake until cheese melts and the sauce is warmed through, about 10 minutes.