Recipe Eggplant Ricotta Rolls. After frying and the oil is drained stuff the eggplant slices with the bread crumb filling and place the rolls in an oven dish which we have poured some previously prepared peeled tomato sauce. Just before serving heat the rolls in a hot oven for a few minutes.
Remove eggplant slices from the oven and turn oven to 400ºf 200ºc. At this point all the ingredients are ready and you simply need to assemble the eggplant rolls. In a large bowl stir together the ricotta cheese mozzarella cheese parmesan cheese and parsley.
1 teaspoon coarse black pepper.
2 tablespoons fresh basil chopped. Drain on paper towels place on baking sheets and refrigerate eggplant for 10 minutes. Combine ricotta milk chives thyme and lemon rind add salt and pepper if required. Garnish with parmigiana cheese.