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Eggplant Rollatini

Clinton Kelly
  • 60 minutes
  • Serves

INGREDIENTS

1/2 cup

Basil

2

Eggplants

2 cloves

Garlic

1

Lemon, Zest of

3

sprigs Thyme

1

Egg

2 cups

Tomato sauce

1

Salt and freshly ground pepper

1/2 cup

Olive oil

1/2 cup

Mozzarella

1/4 cup

Parmigiano reggiano plus

1 cup

Ricotta