leftover grilled or roasted eggplant slices (1/2-in./1-cm thick, lengthwise pieces)
1/2 cup
tomato sauce
125 mL
1/2 cup
shredded mozzarella cheese
125 mL
8
toothpicks
Method
Step 1
Mix basil pesto and feta in small bowl. Place heaping tablespoons of mixture near "short edge" of each eggplant slice. Roll up to enclose filling; secure with toothpicks. Transfer to foil-lined baking sheet. Drizzle tomato onto rolls. Top with mozzarella.
Step 2
Broil 2 to 3 min. or until golden and cheese is bubbly.
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