STUFFED EGGPLANT ROLLS

1 small eggplant (about 1 1/4 lbs.)

10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

8-oz. container part-skim ricotta cheese

1/2 8-oz. pkg. fat-free shredded mozzarella cheese (1 cup)

1/4 tea. dried sage or 1 tab. fresh parsley

1 tea. salad oil

1 small onion, diced

2 cups tomato sauce

1 tea. sugar

1/4 tea. crushed red pepper

2 tab. grated Parmesan cheese

Preheat broiler if manufactured directs. Spray large cookie sheet with nonstick cooking spray. Cut eggplant lengthwise into twelve 1/8" thick slices. Arrange as many slices as possible in one layer on sheet; broil about 6 min. or until tender and lightly browned on both sides, turning once. Repeat with remaining slices. Turn oven to 400'. In small bowl mix spinach, ricotta cheese, mozzarella cheese and sage. In 10" skillet over medium heat, in hot oil and 2 tab. water, cook onion until tender and lightly browned. Stir in tomato sauce, sugar, red pepper and 1 cup water; heat to boiling; reduce to low; simmer 10 min. stirring occasionally.

Starting along narrow end of an eggplant slice, evenly spoon about 2 rounded tab. of cheese mixture in a 1/2"-wide strip; roll jelly-roll fashion. Place rolls, seam-side down in shallow 3-qt. casserole or 13X9" glass baking dish. Top with tomato sauce; sprinkle with Parmesan cheese. Bake 15 min. or until heated through. Makes 6 main-dish servings.