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Eggplant rollatini

kept byabdelpizzo
recipe bydanatreat.com
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Ingredients: 

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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