Stuffed Eggplant

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1 Large Eggplant
1/4 c. Sicilian Olive Oil
1/3 c. fresh Genova Pesto
1 c. Quattro Formaggio cheese
3/4 jar Puttanessca Sauce

Heat oven to 400F. Slice eggplant in 8 slices lengthwise. Place on a cookie sheet and brush with oil on both sides. Bake for 10 minutes. Remove and spread each slice with pesto and sprinkle over cheese. Roll each slice and place seam side down in a baking dish. Pour over sauce and cook for anotber 10-15 minutes.Remove from oven and serve with sauce spooned on top.

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