Eggplant Rollatini - cooking recipe

Ingredients

1 Tbsp. plus 1 tsp. olive oil
1 large eggplant about 8 inches long (1 1/2 lb.), cut lengthwise into 12 slices
1 medium-size yellow onion, chopped (1 c.)
1 small sweet red pepper, cored, seeded and chopped (1/2 c.)
1 small sweet green pepper, cored, seeded and chopped (1/2 c.)
4 oz. small mushrooms, halved and sliced (1 1/4 c.)
1 Tbsp. minced fresh basil or 1 1/2 tsp. dried basil, crumbled
1/2 tsp. salt
1/4 tsp. black pepper
1 c. part-skim Ricotta cheese
2 Tbsp. grated Parmesan cheese
3/4 c. shredded part-skim Mozzarella cheese (3 oz.)
1 c. herbed tomato sauce or 1 can (8 oz.) low-sodium tomato sauce

Preparation

In a small bowl, place 1 tablespoon of the oil.
Using a pastry brush, brush 1 side of each eggplant slice with the oil.
Heat a 12-inch nonstick skillet over moderately high heat.
Place a layer of the eggplant slices in the skillet, oiled sides down and cook, covered, for 6 minutes, turning once.
Transfer the eggplant to a plate and let cool.
Repeat with the remaining slices.