Ingredients
3 Eggplant cut lengthwise ½ inch thick
½ cup of olive oil
3 tablespoons of pine nuts
toasted
2 pounds of Ricotta Cheese
2 large eggs
½ cup of shredded
mozzarella cheese
¼ cup of grated Romano Cheese
Basil Leaves
1 Jar of homemade tomato sauce
Directions
Slice Eggplant and salt them.
Put olive oil on both sides of them, and place them on a cookie sheet. Roast them in the oven on 375 degrees for 10 minutes turning over once. Toast the Pine nuts at 375 degrees for 6 minutes. Now prepare your Ricotta mixture. Blend Ricotta and eggs stir in the mozzarella cheese and grated cheese, mix well. Add the pine nuts and 3 tablespoons
of chopped basil. Add some salt and pepper. When Eggplant is cooled add 1 tablespoon of cheese mixture on top of the Eggplant.
Roll up tucking the seams on the bottom. Place sauce in a casserole dish. Put Eggplant in the dish and place tomato sauce on top of the Eggplant. Bake for 20 minutes at 350 degrees. Put more mozzarella cheese on top and bake for 5 minutes longer.
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