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BASIL STUFFED EGGPLANT
1 large eggplant (about 1 1/2 pounds)
1/2 teaspoon each salt and pepper
1 tablespoon grated parmesan cheese
1 (12 oz.) jar roasted red peppers, drained and patted dry
4 ounces thinly sliced Fontina or mozzarella cheese
3/4 cup ricotta cheese
6 leaves fresh basil
12 slices seeded Italian bread, toasted (for serving)
Heat broiler.
Cut eggplant lengthwise into 12 equal slices. Place in a single layer on a lightly oiled baking sheet. Season with salt and pepper.
Broil eggplant 4 inches from heat until golden, about 5 minutes each side.
Sprinkle top side with Parmesan. Layer each slice with red pepper, fontina, ricotta and basil Roll up each side jelly-roll fashion. Place on the baking sheet.
Broil until heated through and cheese is melted, about 4 minutes.
To serve, place each roll on 1 slice of toast.
Makes 6 servings
Adapted from source: Family Circle Light and Easy Meals, 1997
1 large eggplant (about 1 1/2 pounds)
1/2 teaspoon each salt and pepper
1 tablespoon grated parmesan cheese
1 (12 oz.) jar roasted red peppers, drained and patted dry
4 ounces thinly sliced Fontina or mozzarella cheese
3/4 cup ricotta cheese
6 leaves fresh basil
12 slices seeded Italian bread, toasted (for serving)
Heat broiler.
Cut eggplant lengthwise into 12 equal slices. Place in a single layer on a lightly oiled baking sheet. Season with salt and pepper.
Broil eggplant 4 inches from heat until golden, about 5 minutes each side.
Sprinkle top side with Parmesan. Layer each slice with red pepper, fontina, ricotta and basil Roll up each side jelly-roll fashion. Place on the baking sheet.
Broil until heated through and cheese is melted, about 4 minutes.
To serve, place each roll on 1 slice of toast.
Makes 6 servings
Adapted from source: Family Circle Light and Easy Meals, 1997
MsgID: 3145089
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter B Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter B Recipes
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!