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Some days are long, too long, and at the end of them all you want is something cheesy and comforting. Or maybe that’s just me. Cheese is comforting, so is wine and with this recipe you can enjoy both without ruining your diet. This is a take on a classic eggplant rollatini, lightened up. The eggplant is baked instead of fried and the rollatini is stuffed with some added veggies. This recipe only uses mozzarella, but if you want ricotta just substitute it for the mozzarella in the mixture. You could also use spinach instead of zucchini. Whatever strikes your fancy.
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