Eggplant Rollatini

Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.

In a large bowl, whisk together water, bake mix and eggs until smooth.

Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 5 to 6 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to sheets of waxed paper to cool.

Heat oven to 400 degrees. Lightly butter a 13- by 9-inch baking dish. Add 1/2 cup tomato sauce to the pan and tilt pan to coat with sauce.

For filling: In a large bowl, mix ricotta, mozzarella, eggs, Parmesan, parsley, salt, and pepper with a wooden spoon until well blended. Place a heaping tablespoon of filling in the center of each eggplant slice and roll up. Place seam down in prepared pan. Arrange rolls in rows. Spoon remaining 3/4 cup sauce on top of eggplant rolls.

Cover pan snugly with foil. Bake 30 minutes; remove foil and bake 10 minutes more until bubbly and lightly browned.

You can make the rolls and fill the casserole 1 day ahead; cover with plastic wrap and refrigerate overnight. Remove plastic, cover with foil, and bake chilled dish about 20 minutes longer before removing foil.

This recipe yields 6 servings.

Carbohydrates: 15 grams Net Carbs: 10 grams Fiber: 5 grams Protein: 22 grams Fat: 34.5 grams Calories: 484