Eggplant Involtini With Ricotta Mozarella And Tomato
Ingredients
- 3 x eggs
- 2 x large eggplants
- 75 g plain flour
- olive oil, for frying
- 250 g ricotta
- salt and freshly ground black pepper
- 3 tbsp currants, soaked in red-wine vinegar for five minutes, then drained
- 40 g grated parmesan
- 200 g mozzarella, cut into 1cm thick sticks
- extra virgin olive oil
- 500 ml tomato passata
- 3 x sprigs flat-leaf parsley
- 50 g pine nuts
- 3 tbsp chunky fresh breadcrumbs
Instructions
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