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eggplant rollatini

kept byronnie2374

In my experience, it is best to use eggplants that are as long as possible. It is better to have slices that are too thick than those that are too thin. If in doubt, buy a little extra eggplant since there will no doubt be slices that don’t end up working out.

For the sauce:
1 yellow onion, peeled and diced
3 garlic cloves, peeled and minced
2 28 oz. cans whole Italian tomatoes, crushed with your hand,
Kosher salt
Freshly ground black pepper

For the rollatini:
6oz. capellini or angel hair pasta
2 tbsp. olive oil
1 cup shredded provolone or mozzarella cheese
3 tbsp. freshly grated Parmesan cheese
3 tbsp. finely chopped fresh basil
3 lb. fresh eggplant



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