Eggplant Roll Stuffed With Ricotta And Vegetables

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
82%
CHOL
38%
SOD
13%

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Ingredients for 4 servings

olive oil

10 tablespoons cream

1 tablespoon fresh basil , finely chopped

6 plum tomatoes

1 tablespoon parmesan cheese

1 tablespoon olive oil

5 ounces zucchini , carrots,string beans,broccoli,etc. diced

10 ounces ricotta cheese

18 slices eggplants

salt and pepper, freshly ground

30 basil leaves

egg yolks

salt

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