Preparation of the eggplants:
1-Wash the eggplants, then cut them into long slices, about 5 mm thick.
Arrange the slices on a baking tray, sprinkle with coarse salt and let them rest for about 30 minutes to remove the bitterness.
2-After resting, rinse the eggplant slices under running water and dry them with absorbent paper.
Preparation of the filling:
3-In a bowl, mix the ricotta (or mozzarella) with the grated parmesan, season with salt and pepper.
Add a whole egg and a little chopped fresh basil, mix well until the mixture is smooth.
Assembly of the rolls:
1-Take a slice of aubergine, put a spoonful of filling on one end and roll it up.
Repeat the operation with all the slices of aubergine.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
