Melanzanne Griglia Alla Ricotta

Course : Vegetables
Serves: 1
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2 Large eggplant (sliced lengthwise into 6 thin slices)
2 Tablespoons plus 2 teaspoons olive oil
1 teaspoon salt and pepper to taste
16 Ounces ricotta
2 Tablespoons parsley (chopped)
2 Tablespoons Fresh Basil (chopped)
6 Ounces Fresh tomato sauce
1 Cup As needed: grated Parmesan cheese
1/4 Cup Fresh parsley (chopped for garnish)

Preparation / Directions:

Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool. Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil and salt and pepper to taste; mix well. Place on scoop of cheese mixture at the wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled. To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce: garnish with Parmesan and parsley.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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