- 2 medium-sized eggplants
- Salt and freshly ground black pepper
- 8 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 5 cups tomato sauce
- 2 cups bread crumbs
- 1 cup veggie oil for frying
Place eggplant in eggs then breadcrumbs and fry in hot oil till golden brown and set aside.
In bowl combine parmesan and ricotta cheeses, salt and pepper mix. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant Rollatini into a baking dish,. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant Rollatini. Season with salt and pepper. Sprinkle with mozzarella cheese and bake350 for 15 minutes till cheese is golden brown.
Chef Franco Pisani
Paravicini’s Italian Bistro
2802 W Colorado Ave
Colorado Springs, CO 80904
(719) 471-8200
