After we fried the eggplant slices and rolled them up with a mix of ricotta and Pecorino cheeses, egg, parsley, salt and pepper and a few basil leaves they were ready for their closeup:
The recipe makes enough rollatini for two meals so I froze the one above and baked off the remaining rolls with plenty of delicious sauce:
My plate, with two gorgeous rolls:
That looks beautiful. My family would hurt me if I tried to serve eggplant for dinner, but I can drool over yours.
ReplyDeleteI made a similar dish only where I didn't fry up the eggplant - this looks wonderful!
ReplyDeleteThis is something I have to try! Yum, I bet it was worth all the hard work! :)
ReplyDeleteWe had eggplant parmesan on Sunday. I do not like eggplant since I had to eat it every Sunday when I was a child, but Husband wanted some. I used the small italian ones and it was not as bitter as I remember it being. Thanks for sharing the recipe!
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