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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 large eggplant -- cut lengthwise into 8 strips
1/4 cup oil
4 ounces cream cheese
4 ounces ricotta cheese
2 ounces parmesan cheese
2 ounces heavy cream
2 tablespoons dried parsley
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 large egg
salt and pepper -- to taste
1 cup pasta sauce of choice(Alfredo is lower
How To Prepare: Spray a 9x11 pan gererously with cooking spray. Sprinkle eggplant generously with salt and set in a colander to drain for 30 minutes. Then, rinse with cold water and pat dry. Preheat oven to 350f. Spread the oil on a cookie sheet and lay the eggplant in it, then turn to coat both sides with oil. Bake for 15-20 minutes or until eggplant turns soft, but still holds together. Meanwhile, put remaining ingredients in food processor or beat with hand mixer until thoroughly mixed. When eggplant cools enough to handle, put 1/8 of the cheese mixture one each slice, then roll up. Lay each roll, seam side down, in prepared pan. Spoon some sauce over each one, then cover and bake at 350 for 30 minutes. Serve hot.

NOTES : Counts for pasta sauce not included - adjust accordingly.
Carbs per serving - include all nutritional information if known: 44g total
Effort (Easy, Average, Difficult): Easy

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