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Chicken Stuffed Eggplant Rollatini Recipe

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This recipe for Chicken Stuffed Eggplant Rollatini, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pounds ground chicken
1 small onion, minced or grated
1 carrot, shredded
1 t. salt
dash pepper
t. garlic powder
2 T. fresh parsley, chopped
2 medium eggplants, sliced very thinly
1 jar marinara sauce

Directions:
Directions:
Preheat oven to 350. Slice eggplants very thinly, cutting vertically from top to bottom. Salt them and let sit to remove any bitterness. Rinse.
Meanwhile, prepare the chicken filling: Combine chicken, onion, carrot, salt, pepper, garlic powder and parsley. Place a heaping T. of the filling at one end of each eggplant strip. Roll up and place in a baking pan. Once all roll-ups are in pan, pour marinara sauce on top. Cover and bake for 30 minutes. Remove from oven. Sprinkle with parsley, uncover and bake for an additional 8-10 minutes( not more!).

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Reprinted with permission from the Whisk magazine!

 

 

 

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