2 each large eggplant
(sliced lengthwise into 6 thin slices)
2 tablespoons plus 2 teaspoons olive oil
salt and pepper to taste
16 oz. fresh ricotta
2 tablespoon curly parsley -(chopped)
2 tablespoon Fresh Basil -(chopped)
6 oz. fresh tomato sauce
As needed: grated Paremsan cheese
fresh parsley (chopped for garnish)
(sliced lengthwise into 6 thin slices)
2 tablespoons plus 2 teaspoons olive oil
salt and pepper to taste
16 oz. fresh ricotta
2 tablespoon curly parsley -(chopped)
2 tablespoon Fresh Basil -(chopped)
6 oz. fresh tomato sauce
As needed: grated Paremsan cheese
fresh parsley (chopped for garnish)
- Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool.
- Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil and salt and pepper to taste mix well.
- Place one scoop of cheese mixture at the wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled.
- To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce: garnish with Parmes and and parsley.
