Roasted Eggplant Chicken Roll Ups

1 large eggplant (about 2 lb/1 kg)

4 tbsp (60 mL) extra virgin olive oil, divided

1/2 tsp (2.5 mL) dried oregano leaves

1/2 tsp (2.5 mL) each salt and pepper, divided

1 small onion, chopped

1 orange bell pepper, diced

3 cloves garlic, minced

1 lb (0.5 kg) boneless skinless chicken breasts, chopped

1 tsp (5 mL) Italian herb seasoning

1/2 cup (125 mL) ricotta cheese

1/2 cup (125 mL) provolone cheese, shredded

2 tbsp (30 mL) each fresh parsley and basil, chopped

1 1/2 cups (375 mL) tomato basil pasta sauce

2 tbsp (30 mL) Parmesan cheese, grated

1 Slice eggplant lengthwise into at least 8 slices. Combine 3 tbsp (45 mL) of the oil, oregano, ¼ tsp each of the salt and pepper and brush over eggplant slices. Place on parchment paper lined baking sheet and roast in 400°F (200°C) oven for about 20 minutes or until tender and golden. Set aside.
2 Heat remaining oil in nonstick skillet. Cook onion, pepper and garlic for about 3 minutes or until softened. Add chicken, Italian herb seasoning and remaining salt and pepper; cook, stirring for about 5 minutes or until chicken is no longer pink inside. Let cool slightly. Stir in ricotta and provolone cheeses, parsley and basil.
3 Divide chicken mixture among eggplant slices on one end. Roll up jelly roll style.
4 Spread pasta sauce in 10 cup (2.5 L) baking dish and nestle eggplant roll ups, seam side down into sauce. Sprinkle with Parmesan cheese; cover and bake in 375°F (185°C) oven for 20 minutes. Uncover and bake for about 10 minutes or until light golden and sauce is bubbly.