"Those who forget the pasta are condemned to reheat it."--Unknown

Eggplant Rolls Recipe

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This recipe for Eggplant Rolls, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chuck Warr - GAME
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants, thinly sliced lengthwise with skin removed.
5 T. olive oil
1 garlic clove, crushed or finely chopped
4 T. pesto
6 oz. of mozzarella or parmesan cheese, grated
Salt and Pepper

Directions:
Directions:
Preheat the oven to 350F. Soak eggplant slices in salty water for 30 minutes to extract bitter juices. Rinse with cold water and drain on paper towels. Heat the olive oil in a large skillet; add garlic and eggplants a few slices at a time. Cook eggplants lightly on each side. Remove with a slotted spoon and drain on paper towels. Adding olive oil may be necessary when adding slices. Spread pesto onto one side of each eggplant slice. Top with cheese and season with salt and pepper. Roll up and secure with toothpicks. Arrange the eggplant rolls on a greased ovenproof baking dish. Place in preheated oven and bake for 8 to 10 minutes.

 

 

 

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