The veggie box this week was virtually identical to last week's, so no new picture. It's a challenge to use some vegetables, like eggplant, which I like but wouldn't ordinarily have two weeks in a row. This week's eggplant (served with chicken Italian sausage):
Eggplant rollatini with goat cheese and mozzarella
1 large eggplant
3 oz. goat cheese
3 oz. fresh mozzarella
Slice eggplant lengthwise into six pieces, approximately 1/3 inches wide. Spread out the slices on paper towels and salt both sides, let stand for 1 hour, then rinse and pat dry. Bake the eggplant slices for 15 minutes at 400 degrees. Mix the cheeses together. When the eggplant slices have cooled, put 1 oz. cheese mixture at the wider end of the slice, then roll up and secure with toothpicks. Put the rolls in a baking dish, cover with foil, and bake for 25 minutes. Serve with tomato sauce.
Makes six rolls, 85 calories each.