Lauratini with eggplant, sliced roasted eggplant is a Herbie Ricotta bundle surrounded by baking dishes topped with my favorite homemade marinara, or a quality store I bought.
This version I’m covering here is a lighter version with eggplants not breaded or fried. Over the years I’ve come to prefer this version better.
The eggplant will melt in your mouth!
The oven does the job for you, there is no need to stand on the fried food on the stove. All you do is polish each eggplant slice back and forth with olive oil, place it on a parchment-lined baking sheet and bake until it is neatly golden. Don’t be too thin as it can burn.
I am a certified eggplant lover. I believe that it can be eaten in any way. The photo above is an old photo. This picture was where I was always fried them. If that’s your choice in this recipe, it’s still amazing!
You can soak slices with flour and eggs or eggs in eggs or breadcrumbs, but if you need a lighter version and are rich in flavor and not too long, follow the recipe below if the eggplant in your mouth melts Masu.
These cheap bunches can be served as a main dish with a salad, or as the first course of a side dish, as I did. If necessary, you can prepare one day in advance and bake from the next day.
By the way, the leftovers are amazing!
Eggplant Lauratini, light version
The lighter version of Lauratini eggplant is where the eggplant is baked without frying, and melts in your mouth and is tasty!
material
Two excellent sized medium eggplants, tips and ends are cut off, and skin is cut off with vegetable skin. Buy each of the Srise Marinara sauce, preferably at an olive oil deli to buy 4 or 4 cups of ricotta cheese, 4 or 4 cups of ricotta cheese, try to drain 8 oz of moisture. Finely chopped mozzarella cheese or more ½ cups of Pecorino Romano cheese, Note: I always taste the mixture before adding cheese. Extra mozzarella to topping pepper and rolatini for flavor
Instructions
Make the oven approximately a quarter inch longitudinally into 425 slices of eggplant. Do not make the slices too thin to prevent them from burning. Place parchment on a baking sheet and spread both sides of the eggplant slice with olive oil, a little salt, a little salt, and a little salt. Add salt and pepper before adding eggs, mix well until ricotta, mozzarella, pecorino and chopped herbs together. Spread the underlayer into a baking dish with a little edge-to-edge covered baking plate. Enter one eggplant slice at a time, place a good tablespoon on it, and roll it up and place the seams in a layer of marinara. All of them continue until they are rolled up. Note: They should be placed in a single layer of a baking dish, and do not place them on top. Source, please forgive me. The edges are exposed. Scatter the top with pecorino and mozzarella cheese and don’t overdo the mozzarella cheese. Don’t forget that this is a lighter version. A few minutes. Sometimes I put it under the broiler on the edge and golden the mozzarella cheese, but don’t. Continue checking! Chill 10 minutes before serving. I always like to garnish with basil or chopped parsley. I spread a little marinara on the plate and then finished off with Pecorino, who wants to add some rolacini and of course a sprinkle of grating. enjoy!
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(TagStoTRASSLATE)Bake Donus (T)Light Meal (T)Ricotta Filling (T)Lauratini
