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Eggplant Rollatini with Buffalo Mozzarella and Marinara
MORE THAN BURNT TOAST9Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- olive oil spray (Nonstick)
- all purpose flour
- 4 large eggs (beaten to blend)
- 3 1/2 cups fresh breadcrumbs (made from crustless French bread)
- 2 cups Parmesan cheese (grated, divided)
- 2 eggplants (medium, 18 - 1/4- to 1/3-inch-thick lengthwise eggplant slices)
- 2 mozzarella cheese (balls buffalo, cut each ball into 9 slices)
- 3/4 cup fresh basil leaves (chopped)
- 3 cups marinara sauce (your favourite)
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