Eggplant Parmesan Roll-Ups

Steps

1. 1Preheat oven to 350F and put water for linguine on to boil.
2. 2Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender.
3. 3Add garlic and red pepper flakes and continue to cook another 30 seconds.
4. 4Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
5. 5Grill eggplant while sauce cooks.
6. 6Heat grill pan over high heat until hot. Peel skin from eggplant and discard.
7. 7Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray.
8. 8Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices.
9. 9Roll up each slice.
10. 10Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.
11. 11Meanwhile, cook linguine to package directions.
12. 12Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.