Roasted Eggplant Rolls

2 Tbsp. canola oil
1 eggplant (1 ½ lb.), peeled and sliced lengthwise, 1/4" thick
½ cup chopped onion
1 (16 oz.) can diced tomatoes
1 cup reduced-fat or fat-free ricotta
1 cup coarsely chopped spinach
1/4 cup reduced fat mozzarella
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. garlic powder

Preheat oven to 350 degrees. Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes. Saute the onion in the remaining 1 tablespoon of oil until tender, about 3 to 4 minutes. Add the tomatoes (with juice) and simmer for 15 minutes. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic. Add salt and pepper to taste. Lightly coat a baking dish with cooking spray. Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll. Place eggplant in the dish, seam side down. Continue until all the eggplant is used. Top with one cup of the tomato sauce, and bake for 30 minutes. Make 4 servings, 251 cal. 13 g protein, 13 g fat, 6 g fiber, 5 W.W. points per serving.