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Eggplant Involtini

MyRecipes
  • minutes
  • Serves 4

INGREDIENTS

3/4 cup

Basil, fresh leaves

1

thick lengthwise 12 (1/4-inch-thick) lengthwise slices Eggplant

4

Garlic cloves

1 tsp

Lemon rind

2

lbs Tomatoes

1

Egg, large

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1

Cooking spray

1 tbsp

Olive oil, extra-virgin

2 tbsp

Pine nuts, lightly toasted

1 oz

French bread, whole-wheat

2 oz

Parmigiano-reggiano cheese

8 oz

Ricotta cheese, part-skim