Eggplant (Aubergine) Rolatini

Delicious! Great when served with whole wheat pasta.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  eggplant
• 1⁄4 cup sea salt
• 3  tablespoons parmesan cheese
• 4  ounces mozzarella cheese
• 4  ounces pine nuts
• 2  ounces fresh basil
• 16  ounces tomato sauce
• 2  eggs
• 32  ounces ricotta cheese

Directions

1. Thinly slice eggplant length-wise (the long way).
2. Sprinkle with salt and let sit for 20 minutes.
3. Wash and dry the eggplant.
4. Grille the eggplant for 4 minute per side, medium heat.
5. In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste.
6. Roll the concoction in the eggplant.
7. place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce.
8. Bake for 15 minutes at 375.