Rolled Ratatouille with Parmesan and Ricotta Cheese

Salt
16 lengthwise slices, 1/4 inch thick, from 2 medium eggplants
1 tablespoon garlic-infused olive oil
1 ,medium onion, chopped
1 teaspoon dry Italian seasoning
1/4 teaspoon cayenne pepper
4 medium zucchini, sliced 1/8- inch thick
1 medium green bell pepper, chopped
8 ounces mushrooms, sliced 1/4-inch thick
1 28-ounce can diced tomatoes, drained
3 cups canned crushed tomatoes
2 cups Piacci Ricotta cheese
1/2 cup Piacci Shredded Parmesan cheese
1/2 teaspoon dried minced garlic
1/4 cup fresh parsley, chopped
1/2 cup ripe olives, sliced

Lightly salt eggplant slices and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 350°F. Spray 1 or 2 large cookie sheets with nonstick cooking spray. Place eggplant slices on cookie sheets. Bake 10 minutes. Set aside.

In Dutch oven, heat oil. Add onion, Italian seasoning and cayenne pepper; sauté 2 minutes. Add zucchini, bell pepper and mushrooms; sauté 3 minutes. Add diced tomatoes. Cover and simmer 15 minutes. Uncover and cook until liquid is reduced.

Place large spoonful of zucchini filling on each eggplant slice; roll up. Place rolls, seam side down and not touching in sprayed 13x9-inch baking dish. Spoon crushed tomatoes over rolls.

Place ricotta cheese, parmesan cheese and garlic in food processor. Process until smooth and creamy. Spoon cheese mixture down center of each roll. Sprinkle with parsley and olives.

Cover; bake 45 minutes at 350°F. Let stand 10 minutes before serving.