Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings Basil for sprinkling over top; 1 egg, beaten; 1 kilograms eggplant (about; 59 milliliters fresh Parsley, chopped; 3 servings Extra-Virgin Olive oil, for serving; 3 servings Parmesan, fresh grated, for serving; 425 grams Ricotta Cheese; 3 servings Sea salt and fresh pepper; 473 milliliters Mozzarella, shredded; 1 jar good Tomato sauce(like Barila), or 2-3 cups homemade

Eggplant Rollatini is a gluten free and primal recipe with 3 servings. This recipe covers 50% of your daily requirements of vitamins and minerals. This main course has 1021 calories, 63g of protein, and 67g of fat per serving. A mixture of parmesan, mozzarella, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.