Eggplant Rollatini

Name: Eggplant Rollatini
Ingredients: FOR THE EGGPLANT ROLLATINI; 3 small eggplants (each about 4 inches wide, about 1 pound total weight); Vegetable oil, for frying; All-purpose flour, for dredging; Kosher salt; 12 ounces good-quality fresh ricotta; 6 ounces fresh mozzarella, shredded; 1 1/2 cups freshly grated Grada Padano; 1/4 cup chopped fresh Italian parsley; 1 large egg, beaten; FOR THE TOMATO SAUCE; 1/3 cup extra-virgin olive oil; 3 garlic cloves, sliced; 2 pints ripe grape or cherry tomatoes, halved crosswise; 1/4 cup chopped fresh basil

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Eggplant Rollatini

Ingredients

Instructions

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