EFTA02301871.pdf

From: Sent: To: Subject: Ok, Is this your idea or l's? Thursday, February 23, 2012 4:44 AM Re: The recipe was from This is what she w=ote in 2006: =br> I don't know the exact measurements o= the ingredients but I believe the recipe goes something like this =A6 Sele=t long thin eggplants that feel light. (You don't want seeds) Remove stems and tips and cut them lengthwise=in thin slices - inch thick &nb=p; Salt each slice lightly on both sides, place them o= paper towels to drain. Put a heavy weight on top=of the sliced layers of eggplant and let stand in refrigerator, preferab=y overnight. Next d=y remove eggplant and allow to reach room temperature4=iv> Roll each slice in jelly roll fashion. Place a toothpick in =o keep it together. =font class="Apple•style•span" size="2">Preheat oven to 350 degrees Add tomato sauce just to cover the bottom of a roas=ing pan. Place each eggplant rollatini in an array in pan with a small a=ount of sauce on top. From: To: Sent: =ednesday, February 22, 2012 12:37 PM Subject: Hey dude.. hope you had=a good day yesterday. would you be able to send me the recipe for the e=gplant rollotini you make? we are on the ranch and of course no chef and l=don't want to starve to death! I'd like to try and make something we will =11 eat.. EFTA_R1_01170527 EFTA02301871