EGGPLANT ROLLATINI

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Ingredients

Slice eggplant into 1/2 in slices. Salt & allow to release water. After 30 min wipe off excess water with a paper towel.

Make Sauce: Cook onion until translucent. Add garlic & red wine, cook until reduced by half. Add passata, basil, salt, pepper, and sugar and cook for 20 min more.

Cover eggplant in flour, and fry 2-3 slices at a time until done.

Add sauce & cheese to each eggplant slice & roll up. Place in dish, cover with more sauce & cheese. Cover with foil and bake for 20 minutes; then remove the foil and bake for another 20 minutes.

Enjoy!

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