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Ingredients
| eggplants: 1 |
| sea salt: 1/4 cup |
| parmesan cheese (grated): 3 Tbl |
| mozzarella cheese, whole milk: 4 oz |
| dried pine nuts: 4 oz |
| fresh basil: 2 oz |
| tomato sauce: 1 lb |
| eggs: 2 |
| ricotta cheese (whole milk): 2 lbs |
Eggplant (Aubergine) Rolatini
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- Thinly slice eggplant length-wise (the long way).
- Sprinkle with salt and let sit for 20 minutes.
- Wash and dry the eggplant.
- Grille the eggplant for 4 minute per side, medium heat.
- 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.
- Roll the concoction in the eggplant.
- 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.
- Bake for 15 minutes at 375.