1. Thinly slice eggplant length-wise (the long way). 2. Sprinkle with salt and let sit for 20 minutes. 3. Wash and dry the eggplant. 4. Grille the eggplant for 4 minute per side, medium heat. 5. In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste. 6. Roll the concoction in the eggplant. 7. place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce. 8. Bake for 15 minutes at 375. ---------------------------------------------------------------------------
Nutrition
Ingredients
