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Ricotta Eggplant Rolls
March 09, 2008

Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to give this a try. It was wonderful! I did make a few changes/additions. The heavy cream was substituted with milk. I used a canned spaghetti sauce for ease. I used only 1 cup of mozzarella and added about 1 cup of chopped spinach. Everyone devoured it! The leftover ricotta was used to make a side dish of Ricotta Gnocci that I found in Allrecipes (these were great too). This dish looked very gourmet, was very tasty and I think I'd like to give it a try with some goat cheese next time. (Just a quick note to say that we tried this with plain goat cheese and it was divine)

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