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How To Make Eggplant Rollatini

Meghan Splawn
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

Basil or parsley, fresh leaves

2

Eggplants, medium

1 clove

Garlic

8 oz

Spinach, frozen

1

Egg, large

1 1/2 cups

Marinara sauce

1/2 tsp

Red pepper flakes

1 cup

Mozzarella cheese

1/2 cup

Pecorino romano cheese, grated

1 cup

Ricotta cheese