Baked Eggplant Rolls

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
305
FAT
68%
CHOL
8%
SOD
79%

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Ingredients for 4 servings

2 eggplant, about 1 lb. each

1 1/2 tsp. salt, plus salt, to taste

2 red bell peppers

1/4 cup lightly toasted fine fresh bread crumbs

3/4 cup grated pecorino cheese

1 Tbs. pine nuts

4 Tbs. extra-virgin olive oil

2 garlic cloves, minced

Freshly ground pepper, to taste

About 16 fresh basil leaves

White wine vinegar, to taste

1 Tbs. minced fresh flat-leaf parsley

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