Instructions: Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce.

FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use.

If desired, salt aubergine slices and let sit 30 minutes. Rinse, drain and blot dry.

Lightly spray nonstick baking sheet with cooking spray; arrange aubergine slices in a single layer on sheet. Broil aubergine 2 to 3 inches from heat until softened, 3 to 5 minutes.

Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each aubergine slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until aubergine is tender and heated through, 25 to 30 minutes.

VARIATION: Add 1 oz. reconstituted sun-dried tomatoes to filling.

NOTE: Depending on size of aubergine used, there may be extra filling. Use it as a sandwich spread, toss it with hot pasta, or thin it with a little water left from boiling pasta for dipping.

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