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Eggplant (Aubergine) Rolatini

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“Delicious! Great when served with whole wheat pasta.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice eggplant length-wise (the long way).
  2. Sprinkle with salt and let sit for 20 minutes.
  3. Wash and dry the eggplant.
  4. Grille the eggplant for 4 minute per side, medium heat.
  5. In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste.
  6. Roll the concoction in the eggplant.
  7. place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce.
  8. Bake for 15 minutes at 375.

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