Grilled Stuffed Eggplant

Eggplant is grilled and stuffed with goat cheese and Roma & Sun-Dried Tomato Pasta Sauce.

Ingredients

Directions
1. Slice eggplant lengthwise into thin strips about 1/8 - 1/4 inch thick using a mandoline or a knife. Place on tray and salt eggplant strips heavily with salt. Let eggplant strips sit for 30-45 minutes to extract bitter juices from eggplant. Rinse strips well under running water and dry on paper towels. Brush eggplant very lightly with oil and grill or roast until tender. Remove and allow to cool.
2. In a separate bowl, mix together the cheese and Roma & Sun-Dried Tomato Pasta Sauce. Season cheese mixture with salt and pepper. Spread a thin layer of cheese mixture on each eggplant strip.
3. Roll eggplant into jelly-roll shape and place on a baking sheet. Bake in a 350 degrees F oven for 3-5 minutes. Drizzle Roma & Sun-Dried Tomato Pasta Sauce over eggplant before serving.

$9.99

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