Cheesy Eggplant Roll-Ups
Fixings
for 13 servings
2 eggplants
2 cups ricotta cheddar (500 g)
1 cup destroyed mozzarella cheddar (100 g)
½ cup destroyed parmesan cheddar (55 g)
¼ cup new basil (10 g), hacked
1 egg
salt
pepper
1 cup marinara sauce (260 g)
Arrangement
Preheat stove to 350ºF (175ºC).
Cut the parts of the bargains cut them into ¼ - inch (½ cm) cuts and spread them out on a preparing sheet shrouded in material paper.
Season with a spot of salt on the two sides of the eggplant cuts and let them sweat for 20 minutes, at that point dry them with a paper towel. When dried; include a spot of pepper.
Heat for 20 minutes, or until delicate.
Then, in a medium-size bowl, blend ricotta cheddar, mozzarella cheddar, parmesan cheddar, basil, and egg.
Expel eggplant cuts from the broiler and go stove to 400ºF (200ºC).
Spoon around 2 tablespoons of the blend onto eggplant cut at that point move it up, rehashing for all cuts.
In a 11x17-inch (28 x 43cm) heating sheet, pour ½ of the marinara sauce, at that point include all the roll-ups crease down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
Prepare for 25 minutes, or until cheddar is liquefied and brilliant earthy colored.
Appreciate!
for 13 servings
2 eggplants
2 cups ricotta cheddar (500 g)
1 cup destroyed mozzarella cheddar (100 g)
½ cup destroyed parmesan cheddar (55 g)
¼ cup new basil (10 g), hacked
1 egg
salt
pepper
1 cup marinara sauce (260 g)
Arrangement
Preheat stove to 350ºF (175ºC).
Cut the parts of the bargains cut them into ¼ - inch (½ cm) cuts and spread them out on a preparing sheet shrouded in material paper.
Season with a spot of salt on the two sides of the eggplant cuts and let them sweat for 20 minutes, at that point dry them with a paper towel. When dried; include a spot of pepper.
Heat for 20 minutes, or until delicate.
Then, in a medium-size bowl, blend ricotta cheddar, mozzarella cheddar, parmesan cheddar, basil, and egg.
Expel eggplant cuts from the broiler and go stove to 400ºF (200ºC).
Spoon around 2 tablespoons of the blend onto eggplant cut at that point move it up, rehashing for all cuts.
In a 11x17-inch (28 x 43cm) heating sheet, pour ½ of the marinara sauce, at that point include all the roll-ups crease down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
Prepare for 25 minutes, or until cheddar is liquefied and brilliant earthy colored.
Appreciate!