2 eggplants
4 medium potatoes
5 sprigs of parsley, finely chopped
1 minced garlic clove
1/2 cup of shallot, finely chopped
1/2 cup of grated cheddar cheese
1 cup of ricotta cheese
1/2 cup of soy sprouts
Salt, olive oil, and black pepper to taste
2 eggplants
4 medium potatoes
5 sprigs of parsley, finely chopped
1 minced garlic clove
1/2 cup of shallot, finely chopped
1/2 cup of grated cheddar cheese
1 cup of ricotta cheese
1/2 cup of soy sprouts
Salt, olive oil, and black pepper to taste
Cut the eggplants into 1.2 cm thick slices
Sprinkle with salt and let them sit for 30 minutes
While that's happening, boil the potatoes until they're tender
Drain them and pass through a food mill
Combine 2 tablespoons of olive oil, grated cheese, garlic, chopped shallot, and parsley
Season with salt and black pepper
Simmer over low heat until it forms a creamy purée
Wipe the eggplant slices dry with paper towels and cook them in a greased skillet for about 6 minutes
Remove the lid and continue cooking for another 3 minutes
Assemble the rollatini: spread the potato purée between the cooked eggplant slices
Add some ricotta cheese, soy sprouts, and cover with another eggplant slice
Repeat the layer of ricotta cheese, soy sprouts, and sprinkle with black pepper.
