Inside-Out Eggplant Parmesan Rolls | Oregonian Recipes

Name: 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

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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