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Eggplant Rollatini

yield: 4 total time: 105 minutes
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Ingredients

  • 3 eggplants medium, sliced lengthwise 1/3 inch thick, about 18 slices
  • 2 tablespoons kosher salt
  • 28 ounces plum tomatoes peeled
  • 2 roasted red peppers
  • 2 basil large, sprigs
  • 6 garlic cloves roasted and pureed
  • 2 sprigs oregano or 2 tsp dried oregano
  • 1/4 cup extra-virgin olive oil
  • 15 ounces ricotta
  • 1/2 cup mascarpone
  • 1/4 teaspoon nutmeg freshly grated
  • 1/2 cup Parmesan grated

Nutrition

  • Calories : 540 calories
  • Carbohydrate : 39 grams
  • Cholesterol : 75 milligrams
  • Fat : 34 grams
  • Fiber : 15 grams
  • Protein : 24 grams
  • SaturatedFat : 15 grams
  • Sodium : 3950 milligrams
  • Sugar : 15 grams
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