Stuffed Eggplant (version XIII)

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5 tablespoons olive oil
1 garlic clove, crushed
2 medium eggplants, sliced thinly lengthwise
4 tablespoons pesto
1 1/2 cup grated mozzarella cheese
fresh basil leaves
salt and pepper

Heat the olive oil in a large skillet and add the garlic. Fry the eggplant slices lightly on both sides and drain them on paper towels.

Carefully spread the pesto onto one side of each of the eggplant slices. Top with the cheese and a few torn basil leaves. Sprinkle with salt and pepper. Roll up the slices in a pinwheel fashion, secure with toothpicks and place in a greased baking sheet.

Bake at 350 degrees for 8-10 minutes. Serve immediately.

Yields: 4 servings

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