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Smoked Mozzarella Eggplant Rolls


1 large Eggplant, cut into 10 thin slices, salted, placed in colander 20 minutes, rinsed in cold water
8 slices Smoked Mozzarella
2 Plum Tomatoes, cut into 8 thick slices
3 tablespoons Pesto
Balsamic Vinegar and Olive Oil, for drizzling (optional)
Marinara Sauce, warmed


1. Preheat grill to medium heat. Spray grill grate liberally with oil.

2. Pat dry eggplant with paper towels.

3. Grill eggplant slices 8-10 minutes, turning once after 5 minutes.

4. Remove from grill to plate. Place mozzarella slice in center of each slice.

5. Top mozzarella with dollop of pesto and place tomato slice on pesto.

6. Fold eggplant in to roll. Place back on grill, seam side down.

7. Heat until mozzarella begins to melt.

8. Remove from grill to serving platter. Drizzle with balsamic vinegar.

9. Serve hot with marinara sauce.

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