Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Eggplant Involtini, tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce, never tastes better than during late summer and early fall, when the in-season eggplant and tomatoes begin arriving in full force.
55MINS
$2.20
Ingredients
Servings
2
to taste
to taste
Freshly Ground Black Pepper
as needed
3/4 cup
Tomato Sauce
1 Tbsp
Heavy Cream
or Half and Half
to taste
Parmigiano-Reggiano
Nutrition Per Serving
Calories
272
Fat
15.0 g
Protein
11.0 g
Carbs
24.4 g