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Lasagne Rolls With Roasted Tomato And Eggplant

1 fave
Nutrition per serving    (USDA % daily values)
CAL
784
FAT
120%
CHOL
49%
SOD
115%

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Ingredients for 4 servings

2 1/2 pounds plum tomatoes, halved lengthwise

4 garlic cloves, peeled

6 tablespoons olive oil

1 1/2 teaspoons salt

1 teaspoon black pepper

2 pounds eggplant (preferably baby Italian), cut into 1-inch pieces

1/3 cup water

1 pound ricotta (preferably fresh)

1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

1 large egg yolk, lightly beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon freshly grated nutmeg

6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces)

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