Hello Everybody! This eggplant rollatini recipe makes for a perfect appetizer or side dish. It’s so delicious you’ll have the family reaching for seconds! Watch the full video to follow along with me or continue scrolling for the written recipe.
2 lbs. fresh ricotta
1/4 cup fresh parsley, chopped
3/4 cup parmesan cheese, grated
1 1/2 cup mozzarella cheese, shredded
2 Tbsp. olive oil
salt and pepper. to taste
Preheat the oven to 400ºF. Begin by coating a baking sheet with olive oil. Take the eggplant and slice the ends off. I make sure to use a male eggplant because it has fewer seeds. Hold it up and cut lengthwise thin slices. I used a manual slicer to get the perfect cut. The one I use is very old, but here is a slicer that is similar and elec...