Eggplant Parm Ravioli

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
754
FAT
123%
CHOL
23%
SOD
94%
Uploaded by: RachaelRay Magazine

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Ingredients for 4 servings

3 eggplants (1-1/2 pounds), peeled and coarsely chopped

6 1/2 tablespoons extra-virgin olive oil

3 cloves garlic, smashed and peeled

Salt and pepper

6 ounces mossarella cheese, shredded (about 1-1/2 cups)

1/3 cup plus 1/4 cup grated Parmesan cheese

1 pint grape tomatoes, halved

1/4 cup finely chopped fresh basil

12 egg roll wrappers

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