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Eggplant Rollatini
August 12, 2010

This was great. I don't see the point though in rolling up -- unless you are having company or a nice dinner, and then it's a great touch. Otherwise, save yourself some time on a weeknight dinner and do as others have suggested and layer. I followed some other hints and sweated the eggplant and also broiled the breaded slices to avoid frying them. I did this for five mintues per side. Then I layered this way in a glass baking dish: eggplant, ricotta, spinach (another addition that caught my eye in someone else's review), prosciutto, tomato sauce, and mozarella cheese. Baked at 350 for about 20 minutes or so, until the cheese was melted and starting to brown. We loved this and will make it again.

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