For some reason making Eggplant Rollatini has always given me a bit of trouble. Not sure if it was the full moon or meteor shower, but it turned out fantastic tonight. Thin sliced eggplant lightly fried and then rolled around a mixture of ricotta & romano cheeses and fresh herbs.
Here are the rolls almost ready to be baked...
Add some chianti - Yum.
A few day old roll made for a great piece of garlic bread (no chance of vampires here tonight!)