HERBED EGGPLANT ROLLS

By brian-2

Ingredients

• 3 T. olive oil
• 2 garlic cloves, minced
• 1 large eggplant (~1.5 lb.) stem trimmed
• 1/2 lb. fontina, cut in 32 pieces, each ~ 2" long
• 3 T. chopped fresh basil
• 2 t. each chopped fresh rosemary, and chopped fresh oregano
• salt & pepper

Details

Servings 32

Preparation

Step 1

Mix 2 T. oil with garlic. Cut eggplant lengthwise into quarters, cut quarters lengthwise into 8 slices to make 32 pieces total (~ 1/8" thick).
Oil 3 baking pans with garlic oil. Lay eggplant slices side by side, brush with remaining mixture. Bake at 375 until soft & lightly browned 10-15 min.
Slide spatula under slices, let cool on pan.
In small bowl, mix cheese with remaining 1 T. oil, add basil, rosemary and oregano, mix gently. Place 1 cheese piece at narrow end of eggplant then roll to enclose the cheese. Season with salt & pepper.