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Instructions |
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Sprinkle the eggplant slices liberally with salt and
leave for 10-15 minutes to extract the bitter
juices. Turn the slices over and repeat. Rinse well
with cold water and drain on paper towels.
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Fry the eggplant slices lightly on both sides, a few
at a time. Lightly sprinkle garlic on one side.
Remove eggplant slices from skillet.
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Spread the pesto onto one side of the eggplant
slices and top with grated (or cubed) mozzarella.
Roll up the slices and secure with wooden
toothpicks.
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Arrange the eggplant rolls in a greased ovenproof
baking dish. Place in a preheated oven at 350 and
bake for 8-10 minutes or until cheese starts to
melt.
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Originally Submitted
5/24/2013
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