Eggplant (Aubergine) Rolatini |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicious! Great when served with whole wheat pasta. Ingredients:
1 eggplant |
1/4 cup sea salt |
3 tablespoons parmesan cheese |
4 ounces mozzarella cheese |
4 ounces pine nuts |
2 ounces fresh basil |
16 ounces tomato sauce |
2 eggs |
32 ounces ricotta cheese |
Directions:
1. Thinly slice eggplant length-wise (the long way).
2. Sprinkle with salt and let sit for 20 minutes.
3. Wash and dry the eggplant.
4. Grille the eggplant for 4 minute per side, medium heat.
5. In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste.
6. Roll the concoction in the eggplant.
7. place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce.
8. Bake for 15 minutes at 375.
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