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Eggplant Rollatini Recipe & Video
Ingredients
  • subheading: For the Eggplant:
  • 1 lb / 453g eggplant, cut into ½ to ¼-inch thin 8 slices
  • 1 tsp / 4g salt
  • ½ tsp / 2g pepper
  • 3 Tbs / 45ml olive oil
  • subheading: For the Filling:
  • ½ cup ricotta cheese
  • 1 egg
  • Handful fresh basil, sliced, plus more for garnish
  • Zest from 1 fresh lemon
  • ½ tsp / 2g salt
  • ¼ tsp / 1g pepper
  • 3 Tbs / 60g shredded parmigiano cheese
  • 1 ¼ cup / 300ml marinara sauce
  • 8 oz / 226g mozzarella, shredded or thinly sliced
Steps
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