3 large eggplants, sliced lengthwise (1/8 “ thick)
1c. Mozzarella cheese
˝ c. sundried tomatoes
Fresh basil
Oregano
Extra virgin olive oil
Parmesan cheese
Instructions
Lightly sauté eggplant slices, just until tender. Let cool
Place 2 pieces of sundried tomato, 1 leaf of basil, oregano, and a
bit of mozzarella cheese at one end of eggplant slice
Roll egg plant tightly, and place (seam-side down) in a baking dish
Repeat the process until all eggplant slices have been rolled. Make
sure to place bundles so they are touching each other.
Sprinkle lightly with parmesan cheese, and bake at 375’F until
lightly golden brown
Originally Submitted
11/23/2010
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