Eggplant Rollatini

By rperlowitz

Ingredients

• 3 medium eggplants (4 lbs total)
• salt and pepper
• 32 oz.ricotta cheese
• 2 large eggs beaten
• 1/2 cup mozzarella cheese
• granted cheese
• 2 T. roasted pine nutse
• 20 basil leaves - chiffonaded
• olive oil
• Tomato sauce

Details

Servings 6
Preparation time 15mins
Cooking time 16mins

Preparation

Step 1

1. preheat a grill pan and the oven to 375
2. cut the eggplants lengthwise into 1/2 inch slices - sprinkle with salt and set aside for 10 minutes to remove excess water and bitterness - rinse off salt
3.spray with Pam and grill until brown and tender on both sides @ 4 minutes per side
4. in a large bowl add ricotta to beaten egg add some grated cheese and mozzarella. mix add pine nuts gently - fold in basil
5. place a T. of mixture on the eggplant and roll up tightly. Place eggplant into a greased 13 x 19 inch baking dish - seam side down. continue until all eggplant and mixture gone
6. cover with tomato sauce and sprinkle with grated cheese
7. bake for 15 minutes and drizzle with olive oil