Inside-Out Eggplant Parmesan Rolls | Oregonian Recipes

Ingredients

• 2 large garlic cloves, smashed
• 2 tablespoons extra-virgin olive oil
• Hefty pinch red pepper flakes
• 28-ounce can low-sodium diced tomatoes (preferably fire roasted)
• 2 slices large rustic (not bagged sliced) white or whole-wheat bread, crusts discarded and bread cut into 1/4-inch cubes (about 1-3/4 cups)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 2 pounds large eggplant
• Olive oil cooking spray
• 1/2 cup finely chopped roasted red pepper
• 2 ounces fresh mozzarella, cut into 1/4-inch cubes
• 1/2 ounce grated Parmigiano-Reggiano cheese
• 1 teaspoon minced garlic
• 2-1/2 cups purchased marinara sauce or speedy marinara sauce (see accompanying recipe)
• Fresh basil, to garnish