Eggplant Rolatini

Bahan-bahan (4 porsi)

• 2 medium (about 1½ pounds each) eggplants, (peeled and each cut lengthwise into 4 thin slices)
• 2 teaspoons olive oil
• 1 medium onion, (chopped)
• 3 medium garlic cloves, (minced)
• 1 cup fat free ricotta cheese
• 2 tablespoons chopped fresh parsley
• ¾ teaspoon dried oregano
• 1¼ cups tomato basil marinara sauce ((no more than 2g fat per serving))
• ⅓ cup shredded fontina or mozzarella cheese
• 2 tablespoons grated Parmesan cheese