Recipe Eggplant Ricotta Rolls
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Just before serving heat the rolls in a hot oven for a few minutes.
Recipe eggplant ricotta rolls. Preheat the oven to 375 degrees f. Season to taste with salt and black pepper. Drain on paper towels place on baking sheets and refrigerate eggplant for 10 minutes.
Pour the sauce evenly over the rolls sprinkle with the remaining parmesan and the mozzarella. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Cover the rolls with the remaining crumb and peeled tomato sauce.
Stir the drained ricotta 2 3 cup of the grated cheese and the parsley together in a mixing bowl. Combine ricotta milk chives thyme and lemon rind add salt and pepper if required. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown about 5 minutes per side.
Take a slice of fried eggplant place a tablespoonful of tomato sauce in the centre add a mint leaf and sprinkle with the grated salted ricotta. Mix ricotta cheese romano cheese and garlic in a bowl. 3 tablespoons extra virgin olive oil.
Roll up and place in the baking dish seam side down. 1 cup romano or parmesan cheese. Roll up firmly to encose fulling.
Repeat with the remaining ricotta mix and eggplant slices. Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture. Garnish with parmigiana cheese.
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