Lasagna Rolls With Eggplant (Aubergine) Sauce

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
523
FAT
65%
CHOL
44%
SOD
48%

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Ingredients for 4 servings

1/4 cup finely chopped fresh basil

1 (1 lb) eggplant , cut into 1/2-inch cubes (about 1 pound)

1/4 teaspoon red pepper flakes

2 tablespoons grated parmesan cheese

1/2 cup shredded light mozzarella cheese

1/8 teaspoon ground black pepper

1 1/2 cups garlic and onion pasta sauce

8 lasagna noodles

1 cup part-skim ricotta cheese

2 teaspoons olive oil

1/2 cup chopped bottled roasted red pepper

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