Eggplant Rolls (version II)

1 large eggplant, cut lengthwise in 1/2 inch slices
1 medium onion, thinly sliced
pan spray or olive oil
4 ounces soft or feta goat cheese
1/2 cup soft bread crumbs
1/4 cup basil, chopped
1 cup tomato sauce

1. Preheat oven to 450. Place eggplant and onion on baking sheets, lightly pan spray or drizzle with oil and bake 15 to 20 minutes, or until eggplant has browned and softened. Remove and let cool.

2. In a small bowl, combine onions with goat cheese, bread crumbs, and basil. Spoon about 2 tablespoons of mixture onto end of each eggplant slice and roll up. Spoon tomato sauce over each and return to oven for 5 to 10 minutes before serving. Makes about 8 rolls.

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