Eggplant Rollatini Recipe
Eggplant Rollatini
recipe by shereen pavlides
serves: 6
for the eggplant:
3 large eggplants (3 pounds total) - sliced 1/4-inch thick (makes about 20 slices)
kosher salt / fresh finely ground black pepper
1 1/4 cup all purpose flour
1 1/4 cups olive oil - divided (start with 1/2 cup, then add as needed)
for the ricotta mixture:
1 large egg
2 cups fresh whole milk ricotta
3 1/2 cups whole milk shredded mozzarella - divided
1/3 cup grated parmigiano-reggiano cheese
1/4 cup chopped fresh Italian parsley
4 cups homemade marinara - warmed (see video below)
fresh sliced basil
Directions: Step by Step instructions in video above.
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This Eggplant Rollatini recipe looks absolutely delicious and reminds me of my first time trying to make it at home. It turned out surprisingly great! Cooking something so flavorful and comforting feels as rewarding as finding the perfect slim leather jacket mens, both combining warmth and satisfaction. Loved this Eggplant Rollatini recipe!
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