Last Sunday SP wanted to do something fun for dinner and we thought of rollatini. It's a labor-intensive meal, but the results are definitely worth it. 
After we fried the eggplant slices and rolled them up with a mix of ricotta and Pecorino cheeses, egg, parsley, salt and pepper and a few basil leaves they were ready for their closeup:
The recipe makes enough rollatini for two meals so I froze the one above and baked off the remaining rolls with plenty of delicious sauce:
My plate, with two gorgeous rolls:
Chủ Nhật, 1 tháng 2, 2009
Eggplant Rollatini
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