Eggplant (Aubergine) Rolatini

1. 1

   Thinly slice eggplant length-wise (the long way).

2. 2

   Sprinkle with salt and let sit for 20 minutes.

3. 3

   Wash and dry the eggplant.

4. 4

   Grille the eggplant for 4 minute per side, medium heat.

5. 5

   In a large bowl mix two eggs, 32 oz.

6. 6

   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.

7. 7

   Roll the concoction in the eggplant.

8. 8

   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.

9. 9

   Bake for 15 minutes at 375.

* Per serving · 4 servings · Values may vary.

No additional tips available.