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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
Total Time
$2.20
Cost Per Serving
Ingredients
Servings
2
us / metric
![Freshly Ground Black Pepper](https://www.sidechef.com/ingredient/e931907c-2a40-4541-a4b1-4eb03207cbdd.jpeg?d=96x96)
to taste
Freshly Ground Black Pepper
![Tomato Sauce](https://www.sidechef.com/ingredient/7af18d3d-18ef-4143-80ae-c056536e4b2a.jpeg?d=96x96)
3/4 cup
Tomato Sauce
![Heavy Cream](https://www.sidechef.com/ingredient/e324239d-243f-4c54-84b7-7fdf529e1161.jpg?d=96x96)
1 Tbsp
Heavy Cream
or Half and Half
![Parmigiano-Reggiano](https://www.sidechef.com/ingredient/e0062165-8c64-4d0d-a02d-c418efb4042c.jpeg?d=96x96)
to taste
Parmigiano-Reggiano
Nutrition Per Serving
VIEW ALL
Calories
272
Fat
15.0 g
Protein
11.0 g
Carbs
24.4 g