Eggplant (aubergine) Rolatini

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.