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How to Make Eggplant Rollatini
Ingredients
  • 2 medium eggplants, about 1 pound each
  • 1 cup ricotta cheese
  • ½ cup grated Pecorino Romano cheese
  • 1 large egg
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes
  • 8 ounces frozen spinach, thawed and well-drained
  • 1 ½ cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons finely chopped fresh basil or parsley leaves
  • subheading: EQUIPMENT:
  • Baking sheet
  • Parchment paper
  • Chef's knife and cutting board
  • Mandoline
  • Cooling rack
  • Measuring cups and spoons
  • Medium bowl
  • Spatula
  • 9x13-inch baking dish
Steps
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