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Stuffed Eggplant with Puck Tomato Sauce
Stuffed Eggplant with Puck Tomato Sauce
30 min
Easy, delicious and fast, enjoy this Stuffed Eggplant recipe with Puck Tomato Sauce with Cream
Instructions
Heat 1 tablespoon of oil in a medium skillet over medium heat.
Cook onion and garlic until soft, about 1 minute. Reduce heat and cook until golden, 3 to 5 minutes.
Add PUCK Tomato Sauce and bring to a boil. Lower heat and simmer for about 5 minutes. Cool and then pour into a 22x33-cm baking dish.
Coat a broiling pan with oil and broil the eggplants until golden on both sides, about 15 minutes.
Preheat the oven to 200°C.
Mix cheese, olives, and parsley in a bowl.
Place 1 tablespoon of filling at the end of each eggplant slice; roll it up.
Lay the stuffed eggplants in the baking dish onto the tomato sauce..
Top with PUCK Mozzarella Cheese.
Bake in the preheated oven for 10 to 15 minutes.
Garnish with parsley and serve.
Enjoy!
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