Eggplant Involtini with Ricotta and Scallions

I  forgot I had these nice eggplants I got from the farmers’ market until I saw them in my crisper drawer a week later. So, I needed to use them right away. For a quick weekday dinner, straight from Mario Batali’s “Molto Italiano“, I made this addictive dish (I had tomato sauce on hand from another dinner).

Thinly slice eggplant.

Fry eggplant.

Spread slices with a mixture of ricotta, Parmesan, egg and scallions and roll them.

Layer in a baking dish with tomato sauce and bake.

Delicious.

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