Eggplant Rollatini
Serves 6
30 mins prep
40 mins cook
70 mins total
Eggplant Rollatini- creamy and zesty, they simply melt in your mouth
0 servings
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1. Wash and slice eggplant, salt on both sides and place on paper towels to get excess moisture out while preparing the ricotta filling; 2. To make the ricotta filling- mix ricotta, garlic and lemon zest; 3. Brush eggplant slices generously with olive oil and pan sear until golden on both sides; 4. Add ricotta mixture to your eggplant slices and roll them up and arrange over the marinara sauce; drizzle olive oil and grate some Parmigiano Regiano; 5. Bake at 400 F for about 20 mins; 6. Finish with Basil Pesto and grated Parmigiano Regiano and enjoy!
