Eggplant Rollatini by Ari Pugliese of The Country Store

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Ingredients

2 Large Eggplant

1 Bunch Chard Or Spinach

1 Quart Tomato Sauce

Small Bunch Fresh Basil

12 oz. Chevre Goat Cheese

Fresh Garlic

Olive Oil

Salt

Instructions

Slice eggplant longwise in 1/2” slabs

Brush with oil and sprinkle with salt

Grill or broil until just tender 

Saute greens with oil and fresh garlic until wilted.  Cool, squeeze out extra liquid and chop

Combine goat cheese, greens and chopped basil in bowl 

Place about 1/3 cup of mixture on eggplant slab and roll into a bundle 

Place eggplant rolls into a baking pan and top with tomato sauce 

Bake at 350 until heated through, about 30-40”