Eggplant Rollatinis with Microgreens Recipe
Eggplant Rollatinis with Microgreens
Try this quick vegetarian favorite that will add colors and flavors and will definitely elevate the level of your dinners.
3 Medium sized eggplant, cut lengthwise in strips
2 eggs, beaten
Parmesan and mozarella cheese, grated
1 cup of microgreens (any mix will do)
1 cup mushrooms
1/2 cup basil leaves
1 cup Ricotta sauce
1. Prepare the eggplant strips and season with salt and pepper. Bake in the oven or oven toaster under high heat for 15 minutes.
2. Prepare the filling by mixing the eggs, chopped basil and microgreens, cheese, and mushrooms.
3. Put the filling on top of the eggplant strips and roll. Put the rollatinis inside a non-stick pan. Add the ricotta sauce and additional cheese on top.
4. Heat in the oven for another 15-20minutes.