Burrata and Ricotta Stuffed Eggplant Rolls
with truffle pesto and basil leavesMakes 12-14 small rollsPre heat oven to 350 degrees
Source: Lisa Stalvey
Ingredients
- large Japanese eggplants, thinly sliced
- Olive oil
- ricotta cheese
- fresh burrata cheese
- egg
- Black Truffle Pesto
- shaved Parmesan cheese
- 3/4 cup basil leaves
- your favorite Arriabata Sauce
- Pink salt and pepper to taste