Italian Eggplant Rollatini Recipe:
1 eggplant
150 g shredded mozzarella (1 cup)
50 g parmesan (1/3 cup)
300 g ricotta cheese (1 cup + 1/2 cup)
400 g strained tomato purée (1 cup + 3/4 cup)
1 egg
1 garlic clove
2 tbsp breadcrumbs
basil & parsley
olive oil
salt & pepper
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Editors: Giulia Ardizzone and Steven Sangster
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