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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Italian Colorado, Vegetables 1 Servings

INGREDIENTS

-Marinara Sauce
1 sl Mozzarella
1/2 c Mozzarella, grated
1 c Ricotta cheese, grated
1 md Or large eggplant Egg wash (1 cup Romano cheese, grated mixed with 2-3 eggs
1 ts Garlic powder Pinch parsley Pinch salt and pepper Flour

INSTRUCTIONS

Peel and slice eggplant into 1/8-inch slices.  Dip in
egg wash, then into flour to coat.  Fry eggplant until
golden brown, then drain. As if making a crepe, fill
eggplant with Ricotta cheese and 1 slice Mozzarella,
then roll. Place eggplant seam-side down in baking
dish that has some Marinara Sauce on bottom.  Cover
eggplant with more Marinara Sauce and top with more
Mozzarella. Bake at 350 F for about 10-15 minutes or
until cheese melts. Marinara Sauce: 1 can whole
Italian pear tomatoes 6 cloves garlic Oregano, basil,
red pepper, salt to taste Olive oil In frying pan,
cover bottom with olive oil.  Brown 3 cloves garlic
cut in half, then remove and discard.  Crush tomatoes
by hand and place in frying pan.  Season to taste and
simmer 15-20 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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