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Prep Time
10 mins
Total Time
25 mins
Makes
8

Ingredients

45 mL
prepared basil pestok
3 tbsp
1/2 cup
finely crumbled feta cheese
125 mL
8
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.

Tips

To roast eggplant slices, cut eggplant slices lengthwise into 1/2-in. (1-cm) thick slices. Brush with olive oil. Place on foil-lined baking sheet ; broil 3 to 4 min. per side or until very tender. If eggplant is undercooked it has a spongy texture.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/8 of the recipe
Calories:
80
Fat:
6 g
Saturated Fat:
2 g
Carbs:
3 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
10 mg
Protein:
3 g
Sodium:
250 mg
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