Ingredients
1/4 olive oil
3 cloves garlic chopped
1 3/4 lbs tomatoes chopped
4T basil
3 large eggplant sliced 1/2" longway
1/4c bread crumbs
3 cloves garlic chopped
1/2c parsley
1 3/4c mozzarella (8oz)
1/2c parmesan (2oz)
1 egg beaten
Preparation
Saute garlic 2 minutes add tomatoes, cook until thickened (30min) add basil
over med heat, brush nonstick pan with olive oil add eggplant, cook until eggplant starts to color on bottom, flip and cook until soft. stack eggplant on cutting board. mix bread crumbs, parsley, garlic cheeses, and egg. Cut skin off eggplant. Place a big spoonful of mixture in each eggplant slice and roll eggplant around mixture. Place in pan. Pour sauce over eggplant. bake at 375 for 35-40 minutes.
