Eggplant Rollatini
yield: 4
total time: 105 minutes
Ingredients
- 3 eggplants medium, sliced lengthwise 1/3 inch thick, about 18 slices
- 2 tablespoons kosher salt
- 28 ounces plum tomatoes peeled
- 2 roasted red peppers
- 2 basil large, sprigs
- 6 garlic cloves roasted and pureed
- 2 sprigs oregano or 2 tsp dried oregano
- 1/4 cup extra-virgin olive oil
- 15 ounces ricotta
- 1/2 cup mascarpone
- 1/4 teaspoon nutmeg freshly grated
- 1/2 cup Parmesan grated
Nutrition
- Calories : 540 calories
- Carbohydrate : 39 grams
- Cholesterol : 75 milligrams
- Fat : 34 grams
- Fiber : 15 grams
- Protein : 24 grams
- SaturatedFat : 15 grams
- Sodium : 3950 milligrams
- Sugar : 15 grams
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