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Eggplant Rollatini Recipe


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      Eggplant Rollatini

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   2
Preptime   1 1/4 hours

1 eggplant (1lb)
4 Tbsp olive oil, divided
salt and black pepper
1/4 cup crumbled goat cheese (2 oz)
1/4 cup low fat ricotta cheese
1 tbsp fresh lemon juice
1/2 tsp each minced lemon zest and fresh thyme
1/4 tsp each salt and red pepper flakes
1/4 cup grated onion
1 tbsp minced garlic
1 cup chopped Roma tomatoes
1 cup chopped red bell pepper
2 tbsp dry white wine
2 tsp tomato paste
1/2 cup fresh basil leaves
1/4 cup half-and-half
1/2 cup shredded mozzarella (2 oz)
1 tbsp chopped almonds

Preheat oven to 450. Line a baking sheet with a rack. Remove stem and cut eggplant into six 1/4 inch thick slices. Lay slices on prepared rack, brush with 2 tbsp oil, and season with salt and black pepper. Roast eggplant in oven, 8 minutes per side; remove and cover with foil.
Combine goat cheese, ricotta, lemon juice and zest, thyme, pepper flakes, and salt for filling. Heat 2 tbsp oil in a saucepan over medium heat. Add onion and garlic; cook 1 minute. Stir in tomatoes, bell pepper, wine and tomato paste; cover, reduce heat, and simmer 10-12 minutes, stirring often. Puree mixture in a food processor with basil and half-and-half; season with salt and pepper.
Spoon 1/4 cup sauce into two small casserole dishes. Spread 1 tbsp filling on each eggplant slice, roll, then place three rolls, seam down, in each dish. Top rolls with more sauce, mozzarella, and almonds. Bake rolls until golden, 15-20 minutes.

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