Eggplant Rollatini

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Oxmoor House


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1 small eggplant (about 1 pound), trimmed and cut lengthwise into 6 (1/4-inch-thick) slices

Cooking spray

3/4 cup tomato-and-basil pasta sauce, divided

1 cup part-skim ricotta cheese

3 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh basil

1 tablespoon pine nuts, toasted

1/8 teaspoon salt

1 small garlic clove, minced

3 tablespoons shredded part-skim mozzarella cheese

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