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Ricotta- and Herb-Filled Eggplant Rolls can be prepared a day or two before baking. Photo by Sue Doeden

Hooked on eggplant: Rollups hit the spot

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When I was a child, I don't ever remember having eggplant. When I was in high school, though, I had an Italian friend whose mother seemed to fry eggplant every other day. Their house always smelled delicious. I can't say that turned me into an eggplant enthusiast, but I did eat one or two of those thick slices of chewy Italian bread with a slice of fried eggplant and homemade tomato sauce slapped onto it that my friend's mom would make for us as an on-the-go snack.


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